Potato Skins

4 baking potatoes
olive oil
8 oz. bacon, diced
1 small onion, cut into thin strips
2 Tbsp. butter
1 bunch scallions
2 Tbsp. pressed or finely minced garlic
2 C. shredded colby or Monterey Jack cheese
kosher salt
freshly ground black pepper
1 C. sour cream

Preheat oven to 400 degrees. Rub the potatoes lightly with oil, and bake on foil-lined baking sheet until skins are crisp and a fork easily slides into flesh, about an hour. Transfer to a wire rack and let cool 10 min.
While potatoes are cooking, cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon drippings.
Melt butter in same pan with bacon drippings and add sliced onions, cooking slowly until lightly browned and caramelized.
Trim and thinly slice scallions.
When potatoes have slightly cooled, use an oven mitt or kitchen towel to handle them. Cut each in half lengthwise, then cut in half again (each potato will yield 4 wedges).
Using a small spoon, scoop out the flesh from each wedge, leaving 1/4 in. or more of the flesh. Save the scooped flesh for another use (such as potato pancakes or soup).
Set the oven to broil. Return the wedges to the foil-lined baking sheet. Sprinkle with salt and pepper. Top with garlic, cheese, and bacon. Place under broiler until cheese is bubbly.
Remove from broiler and add a spoonful of sour cream on each and top with scallions.