Preheat the oven to 400°F. Line a baking sheet with foil. Scrub and dry the potatoes, then prick all over with a fork. Rub with olive oil and sprinkle with a little salt and pepper. Place on the baking sheet and bake for 1 hour. Let cool until cool enough to handle.

While the potatoes bake, fry the bacon until crispy, then drain on paper towels and crumble. Reserve the bacon fat.

Preheat the broiler and place the top rack about 6 inches from the heat source. Cut the potatoes in half horizontally and scoop out the insides into a medium mixing bowl. Brush some of the reserved bacon fat on the skins. Place them, cut side down, back on the baking sheet and broil for 2 minutes. Leave broiler on.

Add the cheese and ½ cup sour cream to the bowl of potatoes and mash well. Season to taste with salt and pepper. Mound the mixture back into the skins and place back under the broiler for about 4 minutes or until the cheese has melted and is starting to brown in places. Top with the bacon, green onions, and a dollop of sour cream.