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Preheat the oven to 200°C
Boil the potatoes in salted water until tender.
Fry the bacon until crispy in a pan. Sauté the onions in the same pan until translucent.
Put oil in the holes of a metal muffin tin. Place a potato in each hole and press them down with the bottom of a glass or a small measuring cup to create a bowl shape. Bake the potatoes for 15 minutes.
Then, fill the potatoes with sour cream, onions, bacon, and cheddar cheese. Bake for an additional 15 minutes.
Remove the baked stuffed potatoes from the tin and garnish them with finely chopped spring onions.