Pierce the potatoes with a fork, and place on a microwave-safe dish. Cook on high heat for 10-12 minutes or until tender. Let potatoes cool completely.

Preheat a grill to medium heat, about 300F (175C). Meanwhile, Put the bacon in a skillet and cook over medium heat for 5-8 minutes or until crispy. Remove from heat and drain on a paper towel. Reserve about 2 tablespoons of bacon drippings.

Cut the potatoes lengthwise, in half. Scoop out the pulp, leaving a shell about 1/2 inches thick. In a small bowl, combine the bacon drippings with garlic, and brush it onto the outside of the potato skins. Season with salt and pepper to taste. Place on the grill and grill 4 to 5 minutes per side. Remove from grill and set aside.

Crumble the bacon, and combine it with the green onions and cheese in a medium bowl. Fill each shell with the cheese mixture. Return to the grill and grill for 2 to 3 minutes or until the cheese begins to melt. Remove from the grill.

Top each potato with 1 tablespoon of sour cream. Garnish with extra green onions, if desired. Serve,