Preheat oven to 350 degrees. And line a baking sheet with parchment paper
Rub the potatoes with the olive oil and season with salt and pepper.
Place the oiled and seasoned potatoes on the lined baking sheet and bake until fork-tender, about 1 hour to 1 hour and 10 minutes.
Meanwhile, cook your bacon by placing it in a large, deep skillet until evenly browned and crispy.
When potatoes are done cooking, allow them to cool for 10 minutes so they are easier to handle. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
Add sour cream, milk, 1 tsp of salt, 1/2 tsp of pepper, 1/2 cup cheese. Mix until well blended and creamy.
Spoon the mixture into the potato skins to refill them, filling them slightly taller than the edges, evenly distributing all the filling between the skins. Top each with remaining cheese and bacon.
Bake for another 15 minutes. Drizzle melted butter and top with green onion. ENJOY!