Preheat the oven to 400°F and position the rack in the center. Place a wire rack over a foil-lined baking sheet.

Lightly coat each potato with oil and season with salt and pepper. Position them on the rack, ensuring they are spaced out.

Bake the potatoes until they are tender and have an internal temperature of 209°F, approximately 45 minutes to 1 hour.

Remove the potatoes from the oven but keep it on. Let them cool on the rack for about 10 minutes.

Slice each potato in half lengthwise, leaving a thin layer of flesh inside each skin. Scoop the insides into a mixing bowl.

Return the empty skins to the baking sheet and bake for an additional 10 minutes at 400°F until crisp.

Mash the scooped potato flesh with half of the cheese, butter, scallions, and bacon until smooth. Add the sour cream, buttermilk, and season with salt and pepper.

Once the potato skins are ready, set the oven to broil. Fill the shells with the potato mixture, heaping it in the center.

Top with the remaining cheese, scallions, bacon, and butter. Broil for 5-10 minutes, monitoring carefully until the cheese melts and the tops are golden.

Let the potatoes sit for about 10 minutes after removing from the oven. Garnish with minced herbs if desired before serving.