Directions

• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
• Rub potatoes lightly with olive oil and sprinkle with kosher salt and pepper to taste. Place on baking sheet. Bake potatoes in preheated oven for 50 minutes.
• While potatoes are baking, fry diced bacon in a large skillet until brown. Set aside on a paper towel to drain.
• When potatoes are done cooking, remove from oven and allow to cool for 10-15 minutes. Cut potatoes in half lengthwise and scoop the potato flesh into a large mixing bowl. Return hollowed skins to the baking sheet and bake an additional 10 minutes. 
• Meanwhile, add 1½ cup cheese, sour cream, milk, butter, salt, pepper, 1/2 each of the crumbled bacon and green onions to the bowl with the cooked potato. Mash or mix with a hand mixer until well blended and creamy, adding more milk, butter, and seasoning to taste. 
• Remove skins from oven and turn oven to High Broil. Divide the potato mixture evenly between the skins, creating a mound in the middle. Divide remaining cheese between each potato half, then broil for 6 to 8 minutes until cheese is melted and crispy. Garnish with remaining bacon and green onions, or chopped chives.