Begin by washing potatoes and patting them dry. Pierce each potato 3 times with a fork on each side. Brush olive oil on each potato and sprinkle with sea salt on each side.
Wrap each potato individually and place it on a baking sheet. Cook in the oven at 400°F for 1 hour and 15 minutes.
Remove potatoes from the oven and let sit for 10 minutes on the counter. Once they are cooled enough that you can touch them, unwrap each potato and set it back on the baking sheet to cool for another 20 minutes.
Once the potatoes are cooled, cut each potato in half lengthwise. Spoon out most of the inside of the potato, leaving a bit on the bottom and sides to the potato skin to keep its shape.
Place the potato insides into a large mixing bowl. Add butter, pepper, garlic salt, dill weed, 1 cup of the shredded cheddar cheese, and sour cream. Mix with a hand mixer until the desired consistency.
Spoon potato mixture back into the potato skins and place on a baking sheet that is sprayed with cooking spray. You will have a few extra potato skins left over, throw away in the trash.
Sprinkle each potato with cheddar cheese, bacon, and green onions.
Bake at 400°F for 16 to 18 minutes.