Preheat the oven to 400°F (200°C).

Wash and scrub the russet potatoes thoroughly to remove dirt.

Pat the potatoes dry with a towel.

Poke several holes in each potato using a fork.

Brush the potatoes with olive oil and sprinkle with salt.

Place the potatoes on a baking sheet and bake for about 45-60 minutes.

Let the potatoes cool slightly after baking.

Carefully scoop out the flesh of each potato.

In a mixing bowl, combine the scooped potato flesh, cheddar cheese, sour cream, crumbled bacon, and green onions.

Season with salt and pepper, and mix until smooth.

Fill each potato skin with the mixture, mounding it on top.

Return the stuffed potatoes to the oven for another 15 minutes.

For extra crispiness, broil the stuffed potatoes for the last 2-3 minutes.