Place the potatoes on a baking sheet and brush the potatoes with avocado oil. Sprinkle each potato with coarse sea salt. Bake for 35 to 45 minutes until the potatoes are tender when poked with a fork and the skin is starting to crisp.
Slice the potatoes in half lengthwise and use a spoon to cut a rim around the edge of each half. Then scoop out the insides, leaving a thin layer of potato behind. *Tip: Use the scooped out potatoes for another meal!
Raise the oven temperature to 425 degrees F.
Brush the inside of each potato with melted butter and place them back in the oven for 3 minutes.
Then flip potato halves over. Brush the other side with butter and bake an additional 3-4 minutes until crisp.
Remove potatoes from oven and fill the halves with a generous portion of shredded cheddar cheese.
Place them in the oven until the cheese melts then remove from oven.
Sprinkle them with chopped bacon, sliced green onions and then add a dollop of sour cream.