Bake the potatoes until tender, about 40 minutes. Let cool until cool enough to handle, about 20 minutes. Raise the oven temperature to 375 degrees F.
Tear the potatoes open, then tear off irregular but intact sections of skin with a little flesh left on them. Set aside the potato centers for another use.
Heat about 6 inches of canola oil in a Dutch oven or heavy-bottomed pot to 375 degrees F. Season the skins well with salt, then fry them in batches, flipping once, until they are golden brown and crispy, about 5 minutes total. Allow them to cool on a rack set over a sheet pan while you cook the rest of the skins.
Fry each batch two more times (3 times total), adding more oil as needed and making sure the oil heats to 375 F degrees between batches to achieve beautifully crispy potato skins.
Place the skins on a sheet tray and sprinkle with some shredded Cheddar cheese and chopped bacon. Bake until the cheese is melted, about 5 minutes. Season well with salt and serve alongside a nice bowl of sour cream sprinkled with chopped scallions.