In a large saucepan, cover the potatoes with water and boil for 15 minutes, or until fork-tender. The exact time may vary depending on the size of your potatoes.  Drain potatoes and set aside to cool.

Cut potatoes in half and use a small spoon (melon baller or small cookie scoop will also work) to carefully scoop out the inside of the potatoes, leaving a thin shell, or little edge all around the potato skins.  Lightly coat the potato flesh with olive oil and sprinkle with salt, to taste. Place potatoes in a baking dish. (If your potatoes are not sitting straight, use the tip of a sharp knife to carefully thin slice the bottom of each potato just enough to make it a little flatter so it doesn't roll around.)

In a medium bowl, combine the scooped-out potato, sour cream, melted butter, seasoned salt, pepper, garlic powder, 1 teaspoon of scallions, and cheese.

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

Bake for 10 minutes, until cheese is melted, then sprinkle the top of each potato with remaining scallions, and serve warm.