Preheat the oven to 350ºF. Place a raised rack on a baking sheet and coat the potatoes with 2 tablespoons of extra virgin olive oil. Season lightly with salt. Place the potatoes on the rack and transfer to the oven for 45 minutes to 1 hour or until fork-tender. Remove from the oven and let cool.

Place the sliced bacon in a large skillet. Turn the heat to medium and cook, turning often, for 8 to 10 minutes until the fat renders and the bacon is browned and crispy. Transfer to a paper towel-lined plate.

Once the potatoes are cool enough to handle, halve them lengthwise. Scoop out the flesh into a large bowl and reserver the skins.

Season the potatoes with 1 teaspoon salt. Add the milk, sour cream, and butter and mix until combined. You can use a potato masher or an electric hand mixer.

Add the scallions, jalapeño, garlic powder, and black pepper. Taste and adjust the seasonings to your preference.

Fill the potatoes with the filling. Transfer to the oven for 25 to 30 minutes. Remove from the oven and turn on the broiler.

Place half a slice of Andrew & Everett American Cheese on top of each potato. Transfer to the broiler for 2 to 3 minutes until the cheese is golden brown and melted.

Serve the potatoes warm with a few additional minced scallions on top. Enjoy!