Preheat oven to 375°F. Clean and dry potatoes; poke holes in them with a fork to prevent potatoes from exploding in oven. Lightly rub potatoes with olive oil. Place on tray or oven rack and bake for approximately 60-75 min. Remove potatoes from oven and let cool. Cut potatoes in half. Scoop out the insides and transfer to a bowl, leaving approx. 1/4" of potato on the skin. Mix milk, butter, sour cream and cream cheese with the potato using a masher or mixer. Then add 1/4 cup cheese, bacon bits and green onion, and mix with a spoon or fork. Fill each empty potato shell with mixture. Top with remaining shredded cheese and return to oven for 15-20 min. Let cool. Serves 8.