Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and place them on a baking sheet. Bake for about 45-60 minutes, until they are tender when pierced with a fork.

Once your potatoes are cool enough to handle, carefully halve them lengthwise. Using a spoon, scoop out the insides, leaving about a ¼-inch layer on the skin to maintain their structure.

Brush the inside of each potato skin with olive oil and sprinkle with salt. Return them to the oven for an additional 10-15 minutes, or until they start to turn golden brown and crisp up.

Remove the skins from the oven, fill each half generously with shredded cheddar cheese, and place them back in the oven. Bake for another 10-15 minutes, until the cheese is melted and bubbling.

After removing from the oven, let them cool slightly before adding a dollop of sour cream and sprinkling with green onions or any other toppings you desire.