Preheat smoker to 250°F.
Top with sour cream and green onion (sour cream will heat and run down the side of potato).
Wash potatoes, poke with fork, cover in olive oil and salt, wrap in foil, and place on rack.
Smoke potatoes for 2½-3 hours or until slightly tender.
Cut top of potato off and scoop out potato filling. Leave enough potato intact for support.
In separate bowl, mix potato filling with chopped bacon, butter, sour cream, and cheese.
Wrap potatoes with bacon, securing with toothpicks.
Fill potatoes with filling and top with cheese.
Place back in smoker for 45 minutes - 1 hour.