4 russet potatoes, scrubbed, dried, and rubbed lightly with vegetable oil
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter
4 strips bacon
3 medium green onions sliced thin
1/2 teaspoon salt
6oz sharp cheddar cheese
Preheat the oven to 400F. Scrub the potatoes and clean under running water. Poke each potato in several places with a fork. Rub the potatoes all over with a little vegetable oil. Bake for 1 hour on a foil lined baking sheet. Set the baked sheet aside and transfer the potatoes to a wire rack and let cool enough to handle (about 10 minutes).
While the potatoes are baking, cook the bacon in a skillet until crispy. Set aside onto a paper towel lined plate.
Once the potatoes have cooled enough to handle, cut each potato in half so that the blunt sides will rest on the work surface. Use a small dinner spoon to scoop out the flesh from each half of the potatoes into a medium bowl, leaving 1/8″ to 1/4″ thickness of flesh in each shell. Arrange the shells on the lined baking sheet and return to the oven until dry and slightly crisped (about 10 minutes). Meanwhile, mash the potato flesh with a fork until smooth. Crumble the bacon in, and stir in the remaining ingredients except for half the cheese until combined.
Remove the shells from the oven and change the setting to broil. Holding the shells steady on the pan with an oven mitt, spoon the mixture into each crisp shell, mounding slightly at the center.
Spread the remaining cheese evenly over the potatoes then return to the oven and broil until spotty brown and crisp on top (10 to 15 minutes). Let cool 10 minutes before serving.