Preheat your oven to 400°F (205°C). While it warms, scrub potatoes, pat dry, and prick each a few times with a fork. This releases steam and prevents bursting—trust me, I learned the hard way.

Place potatoes directly on the oven rack (foil-lined pan on the rack below to catch any drips). Bake until tender—about 50–60 minutes. They should yield to gentle pressure and smell like baked comfort itself.

Remove potatoes, let cool 10 minutes so you’re not scalded. Slice each potato lengthwise, about two-thirds through. Scoop out the flesh into a mixing bowl, leaving a thin shell of potato against the skin.

To the hot potato flesh, add butter, milk, Greek yogurt, salt, pepper, and ¾ of your shredded cheddar. Mash until smooth—use an electric mixer for extra fluffiness. Stir in white parts of green onion and crumbled bacon. Taste and adjust seasoning.

Spoon or pipe the filling back into the potato skins, mounding slightly. Sprinkle the reserved cheddar on top.

Return stuffed potatoes to a baking sheet. Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and tops begin to turn golden. Watch closely—cheddar can brown fast.

Let sit 5 minutes, then scatter green onion greens or chives, dust with smoked paprika if you like, and serve hot.