Heat the oven to 425ºF. Scrub 4 medium russet potatoes clean and pat dry, then prick all over with the tines of a fork. Rub the skin with 1 tablespoon olive oil, and season all over with ¾ teaspoon kosher salt and several grinds of black pepper.

Bake the potatoes directly on the oven rack (or spaced a few inches apart on a baking sheet fitted with a wire rack) until the skins are darkened and crisp and the flesh is knife tender, about 1 hour. Meanwhile, make the filling.

Arrange 4 bacon slices in a single layer in a large skillet, cutting them in half if needed to fit. Cook over medium heat until golden-brown and crisp, flipping halfway through, 7 to 10 minutes total. Transfer with tongs to a paper towel-lined plate.

Remove all but 2 tablespoons of the bacon fat from the skillet. Return to medium-high heat. Add 3 minced garlic cloves and cook, stirring often, until light golden-brown, about 1 minute. Add 1 pound ground beef and cook, breaking up the meat with a wooden spoon, until golden and cooked through, 6 to 8 minutes.

Stir in 1 (about 15-ounce) can rinsed and drained beans of choice and 2 tablespoons chili powder. Cook, stirring frequently, until warmed through, about 2 minutes. Stir in ¾ cup barbecue sauce. Remove from the heat and cover to keep warm.

When the potatoes are ready, carefully cut each open lengthwise and press open like a book. Using a fork, break up the flesh of the potato to fluff the interior. Season each potato half with a large pinch of kosher salt and a few grinds of pepper. Sprinkle with 4 ounces of the shredded sharp cheddar cheese. Generously spoon the beef filling on top. Sprinkle with the remaining 4 ounces cheddar cheese, 1 very thinly sliced medium jalapeño pepper, and 2 thinly sliced medium scallions. Crumble the bacon on top.