Ingredients: - 
4 large potatoes, scrubbed, dried and rubbed lightly with oil
1/2 cup sour cream or Greek yogurt
½ cup milk
4 Tbsp butter, room temperature 
Topping: - 
1 cup grated cheese - cheddar, gruyere, or your favourite
4 strips bacon cut into ¼” strips - cooked crisp
¼ cup chopped green onions
Kosher salt
Freshly ground black pepper  
METHOD: - 
Preheat oven to 190°C and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
Bake the potatoes  until fork tender (45 minutes - 1 hour).
Remove the potatoes from the oven and leave the oven on.
Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
Transfer the potato shells back to the prepared baking sheet and cook at 190°C for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
While the shells cook, mash together half the cheese, sour cream, milk, half the butter, half the green onions, and half the bacon with the baked potato flesh until smooth. Season with salt and pepper and mix together.
Transfer shells from the oven and set the oven to grill. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, green onions, bacon, and butter.
Grill until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
Allow the potatoes to cool 10 minutes and serve - Enjoy!