Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Rub potatoes with oilve oil to coat skins. Place on prepared baking sheet. Bake for approximately 55-65 minutes, or until potatoes are fork tender. Cool until easy to handle.
In a large skillet, cook bacon over medium heat for 15 minutes or until crispy and brown. Remove bacon and crumble; set aside. Reserve 3 tablespoons bacon drippings in skillet. Add onion; cook, covered, over medium-high heat for 20 minutes; stirring occasionally.
Cut a thin slice off top of each potato lengthwise; being careful not to damage skins. Using a melon baller or spoon, scoop out pulp, leaving 1/4" thick shells.
In a medium bowl, combine potato pulp, butter, and cream cheese. Using a potato masher, mash potato mixture until butter and cream cheese are melted. Add reserved bacon, onion, 1 cup of cheese, sour cream, green onion, salt, and pepper; stir to combine well. Spoon potato mixture into potato shells.
Return filled shells to prepared baking sheet. Return potatoes to oven, and bake for 20-25 minutes, or until lightly browned and bubbly. Remove from oven and top with remaining 1/2 cup cheese. Serve immediately. Garnish with additional crumbled bacon and green onion if desired.