Bake potatoes in the oven for 1 hour. Then let them cool for 10 minutes.
Cook bacon slices over medium heat until no longer pink and edges are crisped to your liking. Cool, break into pieces.
Microwave coconut oil until liquid (20 seconds at a time).
Slice the potatoes in half lengthwise and scoop out the white centers into a large bowl.
In a large mixing bowl, add potato insides, Greek yogurt, almond milk, melted coconut oil, sea salt, pepper, 1/2 cup cheddar cheese, bacon, and 4 chopped green onions. Mix Ingredients or blend until it becomes creamy.
Spoon mixture into the skins.
Top with remaining cheese and green onions.
Bake in the oven for an additional 15 minutes.
Broil for the last 2 minutes to let the tips of the potatoes crisp (optional).
Tips: While working with the potatoes, be careful not to tear the skins. Work slowly in order to save their shape.