Preheat the oven to 450° F.
Poke several holes into the surface of the potatoes.
Brush the outside of the potatoes with the olive oil.
Combine the salt, garlic powder, onion powder and black pepper. Season the outside of the potatoes with the seasoning mixture.
Place the potatoes on a foil lined baking sheet. Bake for 35 minutes until the potatoes are tender, but not quite cooked all the way through.
Remove the potatoes from the oven and allow them to cool until they are comfortable to handle.
Cut each potato into halves.
Using a large spoon, gently scoop out the inside of the potatoes, leaving a ½-inch border.
Mash the potatoes until they are lump free.
Add the milk, sour cream and butter. Stir to combine.
Add the cheese, bacon and green onions. Stir until everything is evenly mixed.
Season with salt and pepper to taste.
Spoon equal amounts of the potato filling back into the hollowed-out shells.
Top with the remaining cheddar cheese.
Return the potatoes back to the oven and bake for 5-10 minutes until the potatoes are heated through and the cheese is melted.