Brush Yukon gold potatoes with Tuscan Herb oil, sprinkle some salt and bake.
Once baked cut in half and scoop out center (cut off the tips so that it does not roll - create a cup).
In a separate bowl, mix the center of the potato with cheddar cheese, Butter Oil, Garlic Oil, sour cream, cooked bacon, salt and pepper.
Spoon filling back into each potato, mounding it on top. Sprinkle more cheese (more bacon if you like) and return to oven until melted. Top with scallion greens or chives.