1. Preheat your oven to 400F (200C). Prick the potatoes with a fork and bake them on the oven rack for 50 to 60 minutes until they are very tender.

2. While the potatoes are baking, prepare the filling. In a large skillet over medium-high heat, brown the 1 pound of ground beef, breaking it up with a spoon as it cooks. Drain off any excess grease. Stir in the 1/2 cup of finely chopped onion and cook until softened, about 3–4 minutes. Add the 2 cloves of minced garlic and cook for another minute until fragrant. Stir in the 2 tablespoons of Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Reduce the heat to low and let it simmer gently.

3. Cook 6 slices of bacon until crispy. Drain on paper towels, then crumble or chop it into small pieces. Set aside.

4. Once the potatoes are tender, carefully remove them from the oven and let them cool just enough to handle. Cut each potato in half lengthwise. Gently scoop out the flesh from each half, leaving about a 1/4-inch border to form a shell. Reserve the scooped-out potato flesh for another use.

5. Place the potato shells cut-side up on a baking sheet. Generously spoon the beef filling into each potato shell. Sprinkle the crumbled bacon over the beef filling. Top with 1 cup of shredded cheddar cheese.

6. Bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the edges of the potato skins are golden brown and slightly crispy.

7. Take them out of the oven and sprinkle with the sliced green onions.

8. Serve them warm, with a side of sour cream.