Preheat the oven to 400 F. Wash the potato, then coat it in the oil. Place on a small rimmed baking sheet, and bake for one hour.*
After an hour of baking, remove the potato from the oven and gently pierce with a knife to make sure it is completely cooked through and tender. Carefully transfer to a cutting board, and turn the oven down to 350 F.
Cut the butter into small cubes, and place the cubes into a large bowl.
Cut the potato in half lengthwise.
Carefully scoop out the insides of the potatoes, but be sure to leave the skins intact. (It helps to leave about 1/2" of potato around the edges so they don't tear apart.) Place the scooped out potato directly into the bowl with the butter. Sprinkle with seasoning salt and black pepper, and mix to combine with the butter.
Add the green onions and sour cream. Mix gently until pretty well combined.
Add the cheese last, and gently mix. (If using bacon, chop it into small pieces and mix it in at the same time as the cheese.) Taste, and season with more salt, seasoned salt, or pepper if desired.
Divide the potato mixture between the hollowed potato halves, then pop them back in the oven. Bake at for about 10 minutes until hot. Enjoy!