Preheat the oven to 425°F.

Scrub potatoes, and dry them thoroughly. Place the potatoes in a large bowl and drizzle with olive oil, then sprinkle in one (1) teaspoon of the salt; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven until tender, 17 to 20 minutes. Cool completely on baking sheet, about 30 minutes.

Slice the potatoes in half lengthwise, and scoop out the center of the potato, leaving a 1/8-inch-thick shell. Reserve the scooped-out potato flesh for another use, we like to use them as a taco filling with salsa and cheese.

Increase the oven temperature to 450°F. Place the potato skins, cut side down, on a baking sheet lined with parchment paper. Bake at 450°F for 10 minutes; flip potatoes over, and bake until crispy, 8 to 10 minutes longer.

If planning to serve later, allow the potatoes to cool before storing them tightly wrapped, in a single layer, in the refrigerator for up to 24 hrs. When ready to serve continue with the next steps.

Season the potatoes on the sheet pan, cut side up, with the remaining salt, chile powder, and pepper. Divide the cheese evenly between the potato skins. Bake at 450°F until the cheese melts, 1 to 2 minutes. Maybe a bit longer if the potatoes were cold from the fridge.

Immediately, top each potato skin with crumbled bacon, green onions, pickled jalapeno, and slices of California Ripe Black Olives. You can also add a dollop of sour cream to each at this point if using.