• Preheat your oven to 400 degrees F. Rub the potatoes with olive oil and kosher salt, then place them on a large baking sheet. Bake for 45 to 60 minutes, until they are tender when pierced with a fork. Flip them halfway through baking. Once done, let them cool for at least 15 minutes.
• Lower the oven temperature to 350 degrees F. Slice each potato in half lengthwise and carefully scoop out the insides, leaving about a ¼-inch shell.

Filling Preparation

• In a large bowl, combine the scooped potato flesh with cream cheese, sour cream, butter, and 8 ounces of shredded cheddar cheese. Mash everything together until you achieve your desired consistency.
• Fold in the crumbled bacon and sliced green onions. Season the mixture with salt and pepper to taste.

Assembly

• Generously scoop the filling back into each potato shell, packing them well.
• Sprinkle the remaining shredded cheese over each filled potato half.

Final Bake

• Place the stuffed potatoes back in the oven and bake for 25 to 30 minutes, or until the cheese is melted and the potatoes are heated through. Serve immediately.