Wash and dry the potatoes well. If using medium potatoes, cut them in half evenly. Smaller potatoes can stay whole.

Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, pepper, and garlic powder. Place on a baking tray and roast for 25 to 35 minutes until fork tender.

Let potatoes cool enough to handle. If using whole baby potatoes, cut in half now. Use a spoon or melon baller to scoop some center out, leaving a thin potato wall.

Brush inside and outside lightly with oil. Return hollowed potatoes to the oven cut-side up for 10 minutes.

Sprinkle shredded cheddar into each potato shell. Top with bacon crumbles. Return to oven for 5 minutes until cheese melts.

Top each bite with sour cream and sliced green onions. Add optional jalapeños or hot sauce if desired. Serve warm.