Preheat your oven to 400°F (200°C).

Rub the Russet potatoes with olive oil and sprinkle with kosher salt and black pepper. Poke holes in each potato and bake directly on the oven rack for 1 hour until tender.

Remove and cool the potatoes for 15 minutes. Slice in half and scoop out the fluffy potato flesh into a bowl.

Mix the potato flesh with softened butter, heavy cream, and sour cream until creamy.

Stir in chopped potato skins, half of the crispy bacon, and sliced scallions. Adjust seasoning with salt and pepper.

Grease a baking dish and spoon in the creamy potato mixture. Top with remaining cheddar cheese, crumbled bacon, and any extra potato skins.

Bake in the preheated oven for 20 minutes until bubbly and golden brown.

Let it sit and then garnish with remaining bacon and scallions before serving.