In a saucepan, cover the potatoes with water and boil until tender.  The amount of time needed here will depend on the size of your potatoes.  Mine were on the small side and I let them boil about 15 minutes.  Drain potatoes and set aside to cool.

Cut potatoes in half and carefully scoop out the inside, leaving a little edge all around.  Spray a little olive oil on the skin side of each potato and sprinkle with sea salt, to taste.

In a medium size bowl, combine the scooped out potato, sour cream, butter, seasoned salt, pepper, garlic powder, green onions, and cheese.

Spoon the mixture evenly back into each potato skin and top with a little extra cheese.

Bake approximately 10 minutes.  Sprinkle with green onions and serve warm.