Pierce each potato 4 times using a fork and position them along the outer edge of the microwave turntable. Microwave at high power for 8 minutes, then flip the potatoes and microwave on high for an additional 8 minutes.

With a sharp knife, halve the potatoes, and then carefully scoop out the potato, leaving a delicate 1/2 cm skin intact.

Before you start, preheat the oven to 180°C. Place the bacon on a baking tray and bake for about 8 minutes, or until it lightly golden.

Transfer the bacon to a plate lined with paper towels, using a slotted spoon. Keep the bacon fat on the tray for later use.

Arrange the potato skins upside down on the tray. Brush the bacon fat from the tray onto the potato skins using a brush. Season with salt and pepper, then bake for 15 to 20 minutes, or until the skins are nicely crispy.

Take out the baking tray from the oven and flip over the potato skins.

Add a dash of salt and pepper. Fill the potato skins with about 2/3 of the bacon, then layer on the cheese. Finish with the remaining bacon. Bake for approximately 10 minutes, or until the cheese has melted.

Garnish with sour cream and a sprinkle of finely sliced green spring onions on the top.