Preheat the oven to 400°F. Have nearby a baking sheet.
Scrub potatoes and pat dry with paper towels.Arrange on a baking sheet. Use a fork to poke the top of each potato a few times.
Brush potatoes with oil. Sprinkle with coarse sea salt (eyeball the amount). Transfer to the oven and bake for 50-60 minutes or until the tip of a knife easily glides thru the middle and they're cooked through.
Carefully cut around a 1 inch slice from the top of each potato. Use a spoon to scoop out the potato flesh placing into a medium bowl leaving around a 1/4 inch border of potato attached to the skin to stabilize. Place the scooped out potato shells back onto the baking sheet.
To the potato filling add sour cream, cream cheese, butter, heavy cream, Ranch dressing mix, garlic powder, salt, black pepper, white parts of green onions, bacon and 1 cup shredded cheese. Reserve some bacon for tops and green onion for garnishing.
Using an electric mixer beat the mixture until desired creaminess. (You can make the filling smooth or leave a bit chunky to your personal taste.)
Fill each potato shell with the potato mixture. Top each potato with the remaining 1 cup of cheddar cheese and reserved bacon.
Return to the oven and bake until the potato filling is warmed through, around 20 minutes.
Garnish with green onions and serve immediately.