In a large skillet, fry the bacon over medium heat until crispy. Remove from the skillet and let cool on a paper towel, then chop. Reserve the grease.

With a fork, pierce the potatoes in several places. Rub the outside skins of the potatoes with the reserved bacon grease followed by the olive oil. Generously sprinkle with sea salt.

Wrap the potatoes in tinfoil and place in a 12-inch Dutch oven or a preheated oven to 425 degrees Bake for about 45 minutes to 1 hour, or until softened.

Let the potatoes cool enough to handle and remove from the tinfoil. Slice the potatoes in half, lengthwise. Carefully spoon the potatoes out into a bowl, be careful not to tear the outside skins.

To the bowl, stir in the onion dip and ½ cup of milk. Mash with a potato masher and whip until smooth. Add more milk if needed to achieve a whipped and creamy consistency. Salt and pepper, to taste. Add more dip mix if desired, to taste.

Stir in ½ cup of the cheddar cheese and ½ cup of the mozzarella. Stir in half of the green onions. Stir in the chopped bacon.

Spoon the potato mixture evenly back into the skins. Evenly top with the reaming cheeses and green onions.

Place the potatoes on a baking sheet (or back into the Dutch oveand bake at 350 degree F until the potatoes have warmed through and the cheeses have melted, about 10 to 15 minutes.