Preheat your oven to 400°F. Lay strips of bacon on a baking sheet lined with parchment paper, ensuring they are not overlapping. Bake for 25-40 minutes until crispy, then transfer to paper towels to drain excess grease.

While the bacon cooks, preheat your oven to 425°F. Rinse and scrub the baby Dutch Yellow potatoes, then toss them in a bowl with avocado oil and a sprinkle of kosher salt. Arrange the potatoes on a baking sheet and bake for 20 minutes until fork-tender. Allow them to cool for about 30 minutes.

Once cooled, slice each potato in half lengthwise. Use a small spoon to scoop out the flesh, leaving about a 1/8-inch wall.

Raise your oven temperature to 450°F. Place the hollowed-out potato skins, cut-side down, on a baking sheet and bake for 10 minutes. Flip them over and bake for an additional 10 minutes until golden brown.

Remove the potato skins and fill each with a generous amount of cheddar cheese and crumbled bacon. Return to the oven and bake for another 5 minutes.

Take the Mini Potato Skins out of the oven and let them cool slightly. Top with sour cream and green onions and serve warm.