Preheat your oven to 400F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
Scrub the potatoes, dry them off, pierce them several times with a fork (so they won't explode in the oven), and coat them with olive oil. Place them on the baking sheet and bake for an hour.
When the potatoes are close to being done, cut the bacon into small pieces and fry it in a skillet until crispy. Transfer the cooked bacon to a paper towel lined plate. Leave the fat in the skillet to use later.
Take the potatoes out of the oven and allow them to cool enough to be handled (about 15-20 minutes). Meanwhile, prep the remaining ingredients.
Cut the potatoes in half lengthwise. Scoop out the fluffy insides of the potatoes and add to a medium bowl. Be sure to leave a thick enough rim that the potatoes won't tear/fall apart.
To the bowl, add the Tony's seasoning, about 3/4 of the cooked bacon + 2 tablespoons of the bacon fat from the skillet, the sour cream, milk, scallions, and about 3/4 of the cheddar. Mash together.
Spoon the mixture into each potato half, then top with the rest of the cheddar and bacon.
Bake for another 20 minutes or until the potatoes are hot and bubbly. Optional: broil them for a few minutes to add a bit of browning.