Begin by preheating your oven to 400 degrees F (200 degrees C).

Take each russet potato, pierce it several times with a paring knife, and place them in the oven. Roast until they are tender, which should take approximately 1 hour, though this may vary with the size of your potatoes.

While the potatoes are roasting, chop the bacon into small pieces. Heat a sauté pan over medium heat and cook the bacon until it becomes crispy, roughly 7 minutes. Once done, transfer the bacon to a plate, but leave the bacon fat in the pan.

Place the sauté pan with the reserved bacon fat back on the heat. Add the broccoli florets and diced red bell pepper, cooking for about 2 minutes. Pour in the water and let it cook until the water evaporates. Remove the pan from the heat and set the vegetables aside.

When the potatoes are tender, remove them from the oven and let them cool slightly so they are easier to handle. Cut each potato in half lengthwise and scoop out some of the potato flesh, leaving about a 1/4-inch thick shell.

In a mixing bowl, combine the scooped-out potato flesh with half of the cooked bacon, the broccoli and red pepper mixture, sour cream, salt, ground black pepper, and half of the grated Cheddar cheese. Mix until well combined.

Evenly distribute the filling back into the potato skins.

Place the stuffed potatoes back into the oven and bake for another 10 to 12 minutes, or until they are thoroughly heated. Remove from the oven and garnish with the remaining bacon, Cheddar cheese, and chopped green onions.