Coat 4 large potatoes with olive oil and bake them at 400 degrees until they have a bit of give, about 1 hour and 10 minutes.
While the potatoes are baking, cook 4 pieces of bacon until crisp. Allow bacon to cool, then crumble it.
Thoroughly mix 2 cups of sour cream, 1 tbsp butter, 4 tbsp whipping cream, 1 tsp garlic powder, 1 tsp paprika, 1 tsp sea salt and 1/2 tsp black pepper.
Once the potatoes have finished baking, remove them from the oven and allow them to cool. Carefully cut them in half, lengthwise, and scoop the potato out of the skins.
Reserving the skins, add potato to sour cream mixture and mix well. Add 1/2 the bacon crumbles, 1 cup grated cheddar cheese and 1/4 cup chopped green onions to the mixture and mix well.
Stuff potato skins with potato mixture.
Sprinkle with more grated cheddar, the rest of the bacon and another 1/4 c chopped green onions.
Bake at 350 for 20 minutes.