1. Preheat your oven to 400°F.
2. Wash and scrub the Russet potatoes thoroughly.
3. Slice the potatoes into ½” coins or bake them whole for fuller skins.
4. Lightly coat the potato slices with olive oil to ensure even crispiness.
5. Spread the potatoes on a baking sheet lined with parchment paper.
6. Season with salt, pepper, garlic powder, and a pinch of cayenne pepper (optional).
7. Bake the potatoes for 30-40 minutes, flipping halfway until lightly browned and tender.
8. If baking whole potatoes, increase the oven temperature to 450°F after initial baking.
9. Scoop out the inside of the baked whole potatoes, leaving a thin layer of flesh for structure.
10. Brush the insides with olive oil and return to the oven to bake until crisp.
11. Add shredded cheddar cheese and crumbled bacon to the baked potato coins or skins.
12. Place the prepared potatoes under the oven broiler for a few minutes until the cheese melts.
13. Remove from the oven and garnish with sour cream and freshly chopped green onions.
14. Serve the potato skin bites immediately while warm for the best texture and flavor.