Melt butter in skillet or sauce pan. Add onion and cook until soft, 4-5 minutes.

Add flour and stir into mixture until combined.

Add bourbon and cook 3 minutes.

Add cream and cheese and season with salt and pepper. Cook and stir until sauce has thickened. This can take a few minutes. The sauce should be thick enough not to leak out or be runny. Once sauce has thickened, you can add a dash more bourbon if you want a more pronounced bourbon flavor.

Slice the potato into 1/3s lengthwise, with the middle 1/3 being not as thick as the bottom and top parts. You are creating shallow shells. Reserve the middle potato planks and use for french fries or boil for mashed potatoes.

Using a melon baller, carefully scoop out insides of potato skin, leaving some potato inside shell. Doing this before cooking makes it easier to keep shells in tact. Reserve scooped potato for another use.

Brush potato skins all over with olive oil and sprinkle with kosher salt. Place on a foil line baking sheet skin side up and cook at 450 for 15 minutes, potatoes should be soft but not too soft. Let cool.

Fill potatoes with sauce. Can be covered and refrigerated at this point.

Bake at 350 for 15-20 minutes. Time will depend on size of potatoes. When they look done and golden remove from oven and garnish with bacon pieces, green onions and a drizzle of sour cream.