Preheat the oven to 400 degrees F.
Scrub potatoes and puncture a couple of times with a fork.
Coat potatoes with olive oil and sprinkle with Kosher salt.
Place on a baking tray (I line mine with foil to save on clean up) and place in the oven.
Bake 35-40 minutes or until done. (I poke my potatoes with a toothpick to make sure they are done)
Remove potatoes and set aside to cool.
Cook bacon and crumble. Chop green onions. Grate cheese.
Melt butter in the microwave. Add milk and microwave to warm.
When potatoes have cooled enough to handle, it's time to take a slice from the top and the bottom. The top slice should remove the top quarter of the potato (you can determine based on the size of your potatoes) Then make a small slice on the bottom, just enough to help the potato stand upright. When cutting, be careful not to pull off the skin.
Turn oven back on to 350 degrees F.
Using a melon baller, scoop the centers from the potatoes, making sure to leave a quarter inch rim on the sides and not to puncture the bottom of the potato.
Place potato flesh into a large bowl. Add the warmed butter/milk, sour cream and salt and pepper. Mash the potatoes until creamy. At this point, if you want a creamier consistency, add more milk, a couple tablespoons at a time.
Add grated cheese, green onions and bacon (reserve enough bacon to garnish with), mix until well combined. Taste for salt and pepper and adjust as needed.
Carefully, using a small spoon, spoon mixture back into potato skins. Top with remaining bacon crumbles and return to the oven for approximately 15 minutes.
You can display them on a warm tray or serve them immediately on individual plates.
Enjoy!