Preheat your oven to 375°F. Thoroughly scrub and dry the potatoes, then use a fork to poke each one 8-10 times. Coat the potatoes with a light layer of canola or olive oil, sprinkle generously with sea salt, and arrange them on a baking sheet. Bake for 50-60 minutes until tender. Allow the potatoes to cool until they can be handled comfortably.

Increase the oven temperature to 450°F. Slice each potato in half lengthwise, then carefully scoop out the flesh, leaving about ¼ to ½ inch of the potato intact to form a sturdy shell.

In a small bowl, combine the melted butter with garlic powder and onion powder. Brush this mixture generously over both the inner and outer surfaces of the potato skins. Place the skins back onto the same baking sheet, then bake for 10 minutes. Flip the skins over and bake for an additional 10 minutes to ensure even crispness.

Evenly distribute the cheddar cheese, Monterey Jack cheese, and chopped bacon among the potato skins. Return the tray to the oven and bake for 5 minutes or until the cheese has fully melted.

Remove from the oven and garnish with sliced green onions. Serve immediately with sour cream on the side, if desired.