Preheat the oven to 400°F. Line a baking sheet with foil.
Scrub the potatoes under cold water. Pierce each with a fork several times and place on the baking sheet. Brush with olive oil and sprinkle with salt. Bake 1 hour. Let cool. Reduce oven temperature to 375°F.
Cut potatoes in half. Scoop the white potato interior into a large bowl, leaving a little bit so the skins don’t tear. Add the butter, half-and-half, sour cream, salt, and pepper to the bowl. Mash until combined, being careful not to over-mash.
Scoop the potato mixture back into the skins. Top with cheese and bacon.
Bake 10 to 15 minutes, or until cheese is bubbly. Top with sliced green onions, if desired, and season with salt and pepper.
Notes
Note: I usually end up only filling 10 potato skins. I like to fill them to the top, so I will usually discard 1-2 skins if they've broke.Storage: Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the oven or a toaster oven for best results.