Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Rub each potato with olive oil, then sprinkle with salt. Place them on a baking sheet and bake for 50-60 minutes until the skins are crispy and the potatoes are fork-tender.

Step 2: Scoop Out the Potato Flesh

Remove the potatoes from the oven and let them cool for 10 minutes. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the inside, leaving a thin border of potato attached to the skin to keep its structure.

Step 3: Make the Creamy Filling

Place the scooped-out potato flesh into a mixing bowl. Add butter, sour cream, milk, garlic powder, onion powder, and black pepper. Mash the mixture until smooth. Stir in shredded cheddar cheese, crumbled bacon, and green onions.

Step 4: Refill the Potato Skins

Spoon the creamy filling back into the potato skins, mounding it slightly over the top. Sprinkle extra shredded cheese on top for a golden, cheesy crust.

Step 5: Bake Again

Reduce the oven temperature to 375°F (190°C). Place the stuffed potatoes back onto the baking sheet and bake for 15-20 minutes, or until the cheese is melted and bubbly.