Preheat oven to 400.
Pierce each with a fork on all sides.
Rub each potato with olive oil and sprinkle with salt and pepper.
Bake for 50 minutes.
Remove from oven and allow to cool for 5 minutes.
Cut each potatoe in half lengthwise.
Scoop out middle of potato leaving about 1/4" thick shell.
Place scooped potato centers along with butter and cream cheese in a large bowl.
Add salt and pepper.
Beat until just blended.
Add milk and beat until incorporated.
Add green onion, bacon and 3 1/2 oz of shredded cheese. Stir until well mixed.
Use mixture to fill potato shells evenly and place on baking sheet with rack.
Sprinkle remaining cheese on each potato.
Bake for 10 minutes.