Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat. Rub the potatoes with a little oil and sprinkle with salt. Bake directly on the rack for 60 minutes until the skins are crisp and the centers are tender.

Let the potatoes cool just enough to handle. Cut each potato in half lengthwise and scoop out the centers, leaving about a 1/4-inch rim. Brush the cut sides with a bit more oil, lightly season, and return to the sheet. Bake for 10 minutes to crisp the edges, then flip and bake another 5–6 minutes until bronzed and crisp.

Meanwhile, cook the filling. In a skillet over medium heat, cook the onion until translucent, about 3–4 minutes. Add the garlic for 30 seconds, then crumble in the ground beef. Season with salt, pepper, paprika, ketchup, and Worcestershire. Break up the meat with a spatula and cook until browned, 6–7 minutes. Drain any excess fat and stir in the crumbled bacon and chopped pickles for that classic burger flavor.

Fill and bake. Spoon the warm beef mixture into each potato skin. Top with cheddar cheese and return to the oven. Bake 6–8 minutes, or until the cheese is melted and bubbling. If you like a golden top, broil for 1–2 minutes at the end.

Finish and serve. Remove from the oven and finish with a dollop of sour cream or Greek yogurt, plus a scatter of green onions. Serve immediately while the skins stay crisp and the cheese stays gooey.