Wash potatoes under cold, running water to rid of grit and dirt. Pat dry and rub skins lightly with olive oil, salt, and pepper.
In a pan over medium heat, cook bacon until golden and crisp. Drain on paper towels and allow to cool to touch. Crumble into bits and set aside.
Cut about 1/2-inch lengthwise off each potato. Using a spoon, carefully scoop potato flesh leaving enough potato on the skin to hold shells together.
Arrange in a single layer on a baking sheet and with a fork, pierce potatoes once or twice. Bake in a 400 F oven for about 1 hour or until tender. Remove from oven and allow to cool to touch.
In a saucepan over medium heat, heat heavy cream and butter until melted.
In a large bowl, lightly mash potatoes with a fork until smooth. Add cream-butter mixture, bacon, green onions and 3/4 of the cheese. Season with salt and pepper to taste.
Using a spoon, fill potato shells with the mashed potato mixture.
Sprinkle top with cheese. Top with additional bacon and green onions, if desired.
Arrange prepared potatoes on a baking sheet and bake in a 375 F oven for about 10 to 15 minutes or until heated through and cheese is melted. Serve hot.