Begin by washing potatoes and patting them dry. Pierce each potato 3 times with a fork on each side. Brush olive oil on each potato and sprinkle with sea salt on each side. Wrap each potato individually and place on a baking sheet. Cook in the oven at 400 degrees for 1 hour and 15 minutes.
Remove potatoes from the oven and let sit for 10 minutes on the counter. Once they are cooled enough that you can touch them, unwrap each potato and set back on the baking sheet to cool for another 20 minutes.
Once the potatoes are cooled cut each potato in half lengthwise. Spoon out most of the inside of the potato, leaving a bit on the bottom and sides to the potato skin keeps it’s shape.
Place the potato insides into a large mixing bowl. Add butter, pepper, garlic salt, dill weed, ½ of the shredded cheddar cheese, and sour cream. Mix with a hand mixer until the desired consistency.
Spoon potato mixture back into the potato skins and place on a baking sheet that is sprayed with cooking spray. You will have a few extra potato skins left over, throw away in the trash.
Sprinkle each potato with cheddar cheese, bacon and green onions.
Bake at 400 degrees for 16-18 minutes.
Be sure to leave the oven on after taking the potatoes out from baking the first time. Otherwise, when you go to bake them the second time you will have to wait for the oven to heat up again. Luckily, both cooking times are done at 400 degrees! So there’s no need to even change the oven temp.
I have used a Ziploc bag and chosen to pipe in the filling back into the potato skins instead of spooning them in. This seems to work really well and create less of a mess! But it can definitely be spooned in.
Baking your potatoes the first time around really depends on the size of the potatoes. I checked mine at 1 hour and they were good to go. Gently squeeze them and if they give way, they are done. If they are still firm, go for the extra 15 minutes of baking!