Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the bacon strips in a single layer. Bake for 25-40 minutes, keeping an eye out for a crispy texture. Once cooked, allow the bacon to cool before crumbling it into small pieces.

Set your oven to 425°F (220°C). Clean the baby Dutch yellow potatoes thoroughly, then toss them in a bowl with avocado oil and kosher salt. Optionally, sprinkle in onion and garlic powder for extra flavor. Arrange the potatoes on a baking sheet, and roast them for about 20 minutes until they are tender.

After baking, remove the potatoes from the oven and let them cool for around 30 minutes.

Once the potatoes are cool, carefully slice each one in half lengthwise. Use a grapefruit spoon to gently scoop out the flesh, leaving about 1/8-inch of potato on the skin.

Increase your oven temperature to 450°F (230°C). Lay the hollowed potato skins on the baking sheet, cut side down. Bake for 10 minutes, then flip the skins over and bake for another 10 minutes.

Remove the potato skins from the oven and fill each hollow with shredded sharp cheddar cheese and crumbled bacon. Place the topping-filled skins back in the oven for an additional 5 minutes, or until the cheese is melted.

After baking, allow the mini potato skins to cool briefly. Top each with a dollop of sour cream and a sprinkle of chopped green onions.