Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions, garlic, dill and cheddar cheese, then topped with more cheese, green onions and crumbled bacon. Garnish with fresh dill optional.
Clean, dry, then spray potatoes with olive oal (or coat lightly with pastry brush). Sprinkle potatoes with course sea salt on all sides.
Bake potatoes in preheated oven for 1 hour.
Meanwhile, fry the bacon until evenly brown and crispy. Remove bacon from pan and set on paper towels to drain. Crumble and set aside.
While the potatoes are baking, chop the dill, the garlic, and green onions and set all aside.
When potatoes are done cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
Mix potato flesh, sour cream, milk, butter, garlic, dill, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy (do not over whip them or they could become runny). Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 to 20 minutes until cheese is melted.