Scrub the potatoes and poke 8-10 holes in the skin of each using a fork for ventilation. Rub them with olive oil and season with salt. Wrap each potato tightly in aluminum foil.
Place the wrapped potatoes on a baking sheet and bake for about 1 hour, or until tender.
Once done, carefully cut the potatoes in half lengthwise. Scoop out the insides into a large mixing bowl, ensuring you leave a thin layer of potato in the skin.
Add butter, sour cream, 1 cup shredded cheese, green onions, bacon, salt, and pepper to the mixing bowl. Mash the mixture until well combined and smooth.
Place the potato skins back onto the baking sheet. Spoon the potato mixture into each skin. Sprinkle each with the remaining 1/2 cup of cheese.
Lower the oven temperature to 375°F. Bake the stuffed potatoes for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!