Preheat the oven to 375°F. Scrub the potatoes, and pierce them several times with a fork. Brush the potatoes with oil and sprinkle them with ½ teaspoon salt and ¼ teaspoon pepper. Place them in a foil-lined 15x10x1-inch baking pan. Bake for 1 hour to 1 hour and 15 minutes or until tender. Allow the potatoes to cool slightly. Editor's Tip: If you want to speed up the process, try making air-fryer baked potatoes.

In a small saucepan, melt the butter over medium heat. Whisk in the whipping cream and ¼ cup of the sour cream. Add 1-½ cups of cheese and stir until melted. Remove the cheese mixture from the heat and cover the pan to keep it warm.

When the potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out the pulp and place it in a large bowl. Cut two potato skin shells into 1-inch pieces, saving the remaining skins for another use. Editor's Tip: Use the leftover potato skins to make a rustic version of homemade potato chips.

Mash the potato pulp with the remaining ¼ teaspoon salt and ½ teaspoon pepper. Stir in the cheese mixture, half of the bacon and 2 tablespoons of the green onion. Editor's Tip: Run the potato pulp through a potato ricer or food mill to create a very smooth potato filling. Alternatively, use this no-peel mashed potato hack for a chunky mashed potato experience.

Transfer the loaded potato filling to a greased 1-½-quart baking dish. Top it with the cut-up potato skins, and sprinkle on the remaining cheese and bacon.

Bake the casserole until it's heated through and lightly browned, 30 to 35 minutes. Sprinkle with the remaining green onion. If desired, serve with additional sour cream.