Preheat the oven to 450°F. Scrub and dry the potatoes and prick with a fork. Rub with vegetable oil and sprinkle with kosher salt. Bake for 1 hour or until fork tender. Cool just enough to handle then slice in half.. Lower the oven temperature to 350°F if baking immediately.
Use a spoon to scoop out the potato flesh leaving a 1/2-inch border. Cube the potato flesh.
In a large skillet cook the bacon until crisp then remove to paper towels to drain. Add the potatoes to the drippings and saute for 1-2 minutes. Season with seasoned salt and black pepper. Add the spinach and 1/2 of the sliced green onion. Saute until the spinach has wilted and the onions have softened around 2 minutes. Push to one side of the skillet.
Whisk together the eggs and sour cream. Season with seasoned salt and black pepper. Pour into the skillet and soft scramble. Add the crumbled bacon back to the pan and gently combine the eggs with the sauteed vegetables. Remove from the heat.
Season the potato shells and sprinkle with 1/2 of the shredded cheese. Divide the filling between the shells. Top with the remaining cheese.
Bake at 350°F for 15 minutes or until heated through and the cheese has melted.
Serve immediately garnished with green onion.
The potatoes may be assembled in advance. Cover and chill. Increase the baking time 5-10 minutes when baking from cold.