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Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-¼ hours or until tender. Cool slightly.
In a small saucepan, melt butter over medium heat. Whisk in whipping cream and ¼ cup sour cream. Add 1-½ cups cheese; stir until melted. Remove from heat; cover to keep warm.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use.
Mash pulp with remaining ¼ tsp. salt and ½ tsp. pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-½-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon.
Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.