Preheat oven to 400°F (200°C). Poke each scrubbed Russet potato several times with a fork. Rub with a drop of olive oil and salt. Bake directly on the oven rack for 50 to 60 minutes until tender when pierced with a knife.

Allow the potatoes to cool for 15 minutes until safe to handle. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh leaving a sturdy 1/4-inch potato rim along the skin (save the scooped potato for mashed potatoes or potato soup).

Increase oven temperature to 425°F (220°C). Line a large baking sheet with parchment paper.

In a small bowl, whisk together the melted butter, olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

Generously brush both the inside hollows and outside skins of each potato boat with the seasoned butter mixture. Place cut-side down on the baking sheet and bake for 10 minutes.

Flip the potato skins cut-side up and bake for another 8 to 10 minutes until the edges are deep golden, blistered, and audibly crispy.

Fill each crispy skin cavity generously with shredded sharp cheddar and Monterey Jack cheese, then sprinkle the crisp crumbled smoky halal beef bacon bits on top.

Return to the oven for 4 to 5 minutes (or broil on HIGH for 2 minutes) until the cheeses are completely melted, bubbly, and starting to brown.

Transfer to a serving platter. Top each hot potato skin with a cool dollop of sour cream and a generous shower of sliced green onions and fresh chives. Serve piping hot!