Step 1

Preheat the oven to 400°F. Scrub the potatoes clean under running water. Wipe dry. Poke each potato in several places with a fork. Rub the oil all over the potatoes and place on a baking sheet. Bake until tender, about 60 to 75 minutes. Remove from oven and let cool just enough to be able to handle them.

Step 2

While the potatoes are cooling, cook the bacon slices in a large skillet over medium heat until crisp. Drain on paper towels. Let cool and crumble.

Step 3

Slice the potatoes in half lengthwise and scoop out most of the flesh into a large bowl, leaving about 1/4-inch-thickness of potato to keep the skin as a shell.

Step 4

Add the butter to scooped potato and mash until the butter is melted. Add the crumbled bacon, 1 cup of cheese, sour cream, milk, green onions, salt, and pepper. Stir until well mixed.

Step 5

Scoop the mixture evenly back into the potato shells, and place the filled potatoes back on the baking sheet. Sprinkle tops with the remaining ½ cup of cheese.

Step 6

Bake again at 400°F until the cheese melts, about 15 minutes. Garnish with more chopped green onions before serving.