Preheat your oven to 400°F (200°C).
Wash and dry the small Yukon gold potatoes.
Pierce each potato a few times with a fork.
Brush each potato with olive oil and sprinkle with salt.
Bake the potatoes for about 25-30 minutes, or until fork-tender.
Let the potatoes cool slightly, then cut them in half and scoop out the insides.
In a bowl, combine the scooped potato, cheese, sour cream, crumbled bacon, and chopped green onions.
Spoon the filling back into the potato halves and place them on a baking sheet.
Bake for an additional 10-15 minutes, until the cheese is melted and bubbling.
Garnish with extra green onions if desired, and serve warm.
