Preheat your oven to 400 degrees. Rub the potatoes lightly with extra virgin olive oil. Set them on a baking sheet and cook for one hour or until you can easily slice through one.
Once the potatoes are cool enough to handle, gently slice them in half. Scoop out the insides, leaving 1/4 inch of the potato around the edges, and putting the scooped insides into a medium bowl.
Beat the potatoes until smooth. Beat in the butter, sour cream, and milk. Stir in the salt, pepper, 3/4 cup of the bacon bits, and half of the cheddar cheese.
Put the mixture into the potato shells. Top with the reaming cheese and bacon. Bake for 10 minutes or until the cheese is melted.
Near the bacon bits in the aisle of the grocery store with the salad dressing, they now sell pre cooked bacon. It comes in little bags and is a bit softer than bacon bits. It works just like cooked and crumbled bacon in recipes and is so handy!