Preheat oven to 350°F.
Place potatoes onto middle shelf of oven. Bake for 45 minutes to 1 hour, or until tender. Cool.
Heat a non-stick frying pan over medium heat.
Cook bacon for 5 minutes.
Remove from heat.
Stir in half the onions.
Preheat grill on medium-high heat.
Cut potatoes into quarters, ensuring skin remains intact.
Scoop out flesh, leaving a 1/2-inch layer of potato.
Place skins onto a baking tray, flesh-side down.
Brush with half the butter. Grill for 3 minutes, or until golden. Turn.
Brush with remaining butter. Grill for a further 3 minutes, or until golden.
Spoon bacon mixture into skins.
Top with cheese and grill for a further 5 minutes - or until cheese is melted.
Sprinkle with remaining onions.
Serve with sour cream, ranch dip and sweet chilli sauce.