1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Toss the baby potatoes with olive oil, salt, black pepper, and garlic powder until evenly coated.

3. Roast the potatoes for 25 to 30 minutes, or until fork-tender.

4. Let the potatoes cool for several minutes until safe to handle.

5. Slice each potato in half lengthwise.

6. Use a small spoon to gently scoop out a little of the center from each half, leaving a thin layer of potato inside the shell.

7. Arrange the potato halves cut-side up on the baking sheet and lightly brush the cut surfaces with any remaining oil from the pan.

8. Return the potatoes to the oven and bake for 10 to 12 minutes, until the edges look crisp and lightly golden.

9. Fill each potato shell with shredded cheddar cheese.

10. Bake for 3 to 5 minutes more, until the cheese is melted.

11. Top each mini potato skin with crumbled bacon, a small dollop of sour cream, and sliced green onions.

12. Serve warm.