Step 1: Baking the Potatoes

1. Preheat the oven to 350°F (175°C). While the oven heats, wash and dry the potatoes thoroughly.
2. Prick each potato 2-3 times with a fork. This allows steam to escape while baking, preventing the potatoes from bursting.
3. Rub each potato with olive oil and sprinkle with salt. This step enhances the crispiness of the skin.
4. Place the potatoes on a baking sheet and bake for 45-60 minutes or until they are fork-tender. You’ll know they’re done when you can easily insert a knife into the center.

Step 2: Preparing the Filling

1. Let the potatoes cool for about 10 minutes. They should still be warm but easy to handle.
2. Slice each potato in half lengthwise. Be careful not to break the skin, as you’ll be refilling them later.
3. Scoop out the potato flesh, leaving a thin border (about ⅓ inch) around the edges to help maintain the potato’s structure. Place the scooped-out flesh in a large mixing bowl.
4. Add the sour cream, butter, Monterey Jack cheese, ¾ cup cheddar cheese, garlic powder, onion powder, salt, and black pepper.
5. Mash the mixture until smooth. Use a potato masher or a fork, gradually adding milk until you reach a creamy but thick consistency. Avoid over-mixing, as this can make the filling gluey.

Step 3: Refilling and Baking Again

1. Spoon the mashed potato mixture back into the potato shells, dividing evenly among them.
2. Sprinkle the reserved ¼ cup cheddar cheese on top.
3. Increase the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, or until the cheese is melted and bubbly.

Step 4: Adding the Final Touches

1. Remove the potatoes from the oven and top with crispy beef or chicken bacon.
2. Garnish with freshly sliced scallions for added freshness and color.
3. Serve immediately and enjoy.