1. Preheat oven to 350 degrees. Dry the potatoes after washing, prick them 2-3 times with a fork, rub them with oil, and sprinkle them with salt. Place them uncovered on a baking sheet. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.

2. Cut the baked potatoes in half and scoop the flesh into a large bowl, leaving the outer 1/4-1/3-inch intact.

3. Add the sour cream, butter, Monterey Jack cheese, 1/2 cup cheddar, garlic powder, onion powder, salt, and black pepper to the bowl. Mash the mixture with a potato masher. Add just enough milk to make them creamy.

4. Spoon the mashed mixture into the potatoes. Top them with the remaining cheese. Bake at 350 degrees for 15 minutes. Sprinkle with bacon and green onions.