Bake potatoes until done. Fry bacon, remove from drippings and saute onion until tender. Drain on paper towel. Slice baked potatoes in half lengthways. Scoop out potato from skins, being careful not to tear skins. Mix thoroughly potatoes, soup, crumbled bacon and onion. Fill potato skins with mixture and return to oven and bake about 20 minutes or until heated through.