Try to leave a 1/4 inch or so shell for the toppings. You could cut them into quarters as Paula Deen suggests doing but I prefer to leave mine in halves.
Brush them with some melted butter and sprinkle on some salt and pepper. Place them on a medium grill for ten minutes or so to crisp them up.
Then remove them to a cookie sheet and sprinkle with shredded cheddar and crumbled bacon. At this point you can either put them back on the grill until the cheese is melted or put them back in the oven, which is what we did.
When they are done, place the potatoes on serving plates and top with green onions, chopped tomatoes and sour cream. Delicious!