Preheat your oven to 425°F (220°C). Scrub the large russet potatoes clean under running water, then dry them thoroughly with a towel. Poke several holes around each potato using a fork to allow steam to escape. Rub each potato with a little olive oil and sprinkle with salt. Place them directly on a baking sheet and bake for 50–55 minutes, or until the skins are crispy and a fork can easily pierce through.

Once baked, remove the potatoes from the oven and allow them to cool for about 10 minutes. Carefully slice each potato in half lengthwise and use a spoon to scoop out the fluffy insides into a mixing bowl, leaving a thin layer of potato attached to the skin. Mash the scooped potato with unsalted butter, sour cream, whole milk, shredded cheese, salt, and black pepper until the mixture is smooth and creamy.

With your filling prepared, spoon the mashed potato mixture back into the potato skins. Gently fill each skin, making sure to pack in the mixture well without tearing the skins. Top the filled potatoes with any remaining shredded cheese and sprinkle with bacon bits if desired.

Lower the oven temperature to 350°F (175°C). Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 15–20 minutes, or until the tops are golden brown and the cheese is melted.

When your Twice Baked Potatoes are done baking, remove them from the oven. Top each potato with a sprinkle of chopped green onions and a dollop of sour cream. Serve them hot.