Preheat your oven to 400°F (200°C). Scrub the potatoes well and prick them with a fork to allow steam to escape during baking.

Place the potatoes on a baking sheet lined with foil and bake for about 60 minutes or until tender when pierced with a knife.

While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy, then drain on paper towels to remove excess grease.

In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, salt, and pepper until smooth and creamy.

Let the baked potatoes cool for about 10 minutes, then cut them in half and scoop the insides into the dressing bowl, leaving a bit of potato in the skins for structure.

Add the crumbled bacon, shredded cheddar cheese, and sliced green onions to the bowl and stir until everything is evenly coated with the dressing.

Spoon the potato mixture back into the potato skins, piling them high and generous.

Cover with plastic wrap and refrigerate for at least 1 hour before serving; garnish with extra green onions if desired.