Preheat oven to 425 F. Rinse and scrub potatoes. Pierce with fork. Bake for 1 hour or until soft and cooked through. Remove from oven. Cover with damp paper towel to cool without drying out skins. Once cool, cut potatoes in half lengthwise. Scoop out insides (save for another meal), leaving about 1/4-inch of potato next to the skin. Brush outsides with melted butter. Sprinkle insides with cheddar cheese and bacon. Bake on cookie sheet at 350 F for about 30 minutes or until crisp. Serve with sour cream.