Prepare the potatoes:
Preheat the oven to 200°C (400°F). Scrub the potatoes clean, then poke a few holes in each potato with a fork. Rub each potato with olive oil and season with salt and pepper.

Bake the potatoes:
Place the potatoes directly on the oven rack (or on a baking sheet if preferred) and bake for 50–60 minutes, until the skins are crispy and the insides are tender when pierced with a fork.

Prepare the toppings:
While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Remove, drain on paper towels, and crumble. Chop the green onions and get the sour cream and cheese ready.

Assemble the baked potatoes:
Once the potatoes are done, remove from the oven. Cut a slit down the center of each potato and gently press the sides to fluff the insides. Top each potato with a generous amount of shredded cheddar cheese (and mozzarella, if using) while still hot so the cheese melts.

Add toppings:
Spoon sour cream onto each potato, then sprinkle with crumbled bacon and chopped green onions.

Garnish and serve:
Garnish with fresh parsley or chives for a burst of color and flavor. Serve immediately.

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