Preheat oven to 400°F and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce them with a fork several times and then place on baking pan. Brush with olive oil and sprinkle on the kosher salt. Bake potatoes for one hour. Allow to cool.
Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don’t tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper.
Once mashed, scoop the potatoes back into the skins.
Then top with cheese, bacon and green onions. Bake at 375°F for 10-15 minutes or until cheese is bubbly.
Note: I usually end up only filling 10 potato skins. I like to fill them to the top, so I will usually discard two of the skins.