Preheat oven to 400°F. Line a baking pan with sheet pan liner and set aside. Scrub and clean the potatoes with a brush to remove any soil. Pat them dry and rub just enough ghee on each potato to lightly coat the skin. Finish with a lite dusting of salt and rub over the skin for even distribution. Place the potatoes on the prepared baking pan and bake for 45min to an hour. (Check potatoes at 45 min.) Check the doneness by inserting a knife into the fattest part of the potato, which will be easy to insert when done.
Once the potatoes are cool enough to handle, cut off the tops of each potato and set them aside. Use a knife to carve out the middle leaving the walls of the potato thick enough so that the sides do not collapse. Be careful not to cut through the bottom of the potato. Use a spoon to scoop the insides of the potatoes into a mixing bowl.
Remove the potatoes from oven and sprinkle remaining shredded cheese and bacon on top. Return them to the oven for another 4-5 minutes to melt the cheese on top of the potatoes. Remove from oven and serve warm.