First youve got to bake the potatoes, so scrub the potatoes clean, poke some holes in them, and then bake them in a 400 degree oven for about an hour or until done.

While the potatoes are cooking, cook the bacon strips in the microwave or in a frying pan (I prefer the microwave). Make sure you get them good and crispy! Drain on paper towels. Once they have cooled a bit crumble them up with your fingers.

Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, saving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.

Lay potatoes skin side up on a baking rack on a rimmed baking sheet. Spray each potato with cooking spray and then season with salt, pepper, and garlic powder. Cook for about ten minutes and then flip skins over and season the inside before popping back into the oven for another ten minutes or until your skins are nice and crispy! Remove from the oven and let cool long enough to handle.

Sprinkle a little cheddar cheese and crumbled bacon on each potato skin and then back in the oven they go. Cook for another two minutes or until the cheese is melted and bubbly and then remove from oven. Use tongs to place skins on a serving plate. Add a dollop of yogurt to each skin and sprinkle with green onions.

Serve immediately.

Serves 4 to 6.