Preheat the toaster oven to 400°F.
Using a fork or small knife, pierce each potato carefully on each side.
Thinly rub the potatoes with canola oil and place them on the toaster oven rack.
Bake the potatoes in your toaster oven for 45 minutes or until potatoes are tender when pierced with a fork.
Meanwhile, slice the butter and put it in a mixing bowl. Add in bacon bits and sour cream.
Remove the potatoes from the oven and allow them to slightly cool.
Lower the heat of your oven to 325°F.
Using a sharp knife, cut the potatoes in half. Take each half and scoop out the inside of the potatoes using a spoon, leaving a thin layer for support. Place the scooped pieces into the mixing bowl. Be careful not to scoop out everything, otherwise the potatoes will not hold the stuffing.
Lay the hollowed out potato shells on a parchment paper covered oven rack or pan.
In the bowl, mash the potatoes together with the butter, bacon and sour cream. Add the cheese, milk, green onions, and black pepper. Adjust the saltiness to your preference.
Abundantly fill the potato shells with the mashed potato mix.
Top each potato with more grated cheese.
Place in the toaster oven for 15 to 20 minutes or until the potato is warmed through and the cheese has slightly turned brown.
Before serving, top with more green onions if desired.
Servings 2