Preheat oven to 450°F with a rack in the center. Place a baking rack on a rimmed half-sheet pan.

Cut each baked potato in half lengthwise. If there's a side that's flatter (which is often true for russet potatoes), cut so that the flatter sides will be on the bottom and the cut potatoes will be wide, shallow, and stable.

From each potato half, scoop out some of the flesh, leaving about 1/4 inch of flesh attached to the skins. (Reserve extra flesh for another use, such as Colcannon Cheddar Skillet Cakes or simply mashing up with a little milk and butter.)

Brush tops and bottoms of potato halves with melted butter and sprinkle with fine sea salt. Place potato halves skin-side up on baking rack.

Bake for 20 minutes. Skins will be crisp and lightly browned and flesh will be very tender on the inside.

Flip potato halves right-side up and sprinkle some minced shallot into each. Top with cheddar.

Return potatoes to oven for 5 minutes or so, until cheese is melted.

Top each potato skin with a dollop of sour cream, about a tablespoon of crumbled bacon or shiitake bacon bits, some minced chives, a shot of hot sauce, and a bit of flaky sea salt.