Rub the outside of the clean potatoes with olive oil and season with sea salt. Place on a baking sheet and bake for 40-60 minutes until a fork easily inserts into the potatoes
Allow the potatoes to cool until they can be handled. Slice the potatoes in half and remove the flesh from the inside of the potatoes with a spoon leaving a little rim of flesh on the inside of the skins. Place the flesh into a large mixing bowl and the skins back onto the backing sheet.
To the flesh add in the sour cream, milk, butter, spices, 1/2 cup of the shredded cheese and bacon bits.
Use a potato masher or electric mixer to combine the ingredients until the potatoes are smooth and no lumps remain.
Spoon the mashed potato mixture by heaping spoonfuls back into the skins of the potatoes.
Top with the remaining cheese and bake for an additional 15-20 minutes, until the cheese is melted and the potatoes are heated through. Top with sliced green onions