Preheat oven to 375 degrees F.
For the Baked Potatoes - Place the potatoes on a large plate. Drizzle olive oil on the potatoes and rub it on all sides. Then sprinkle the sea salt over all sides of the potatoes.
Cut off the rounded ends of each potato. Just enough so that the top and bottom surfaces of the potatoes are flat.
Next cut the potatoes in half widthwise.
On an ungreased cookie sheet, place the potatoes with the smallest diameter-side facing down so that they look like a small cup. If the top surface of the potato is uneven or slanted, thinly slice it so that it's flat.
Bake the potatoes uncovered in a preheated oven until they're cooked all the way through and the tops are slightly brown (about 40 minutes depending on the size of the potatoes).
Once the potatoes are done baking (leave the oven on to twice-back the potatoes), and when they're cool enough to handle, make a circular cut inside the top of the potato leaving a 1/4-inch wide edge.
Pull off the thin layer of browned potato that’s on top and discard (or try it out for a snack).
Hollowing Out the Potatoes - With a small spoon, carefully scoop out the inside of the potato (leave 1/4-inch thickness on the bottom of the potato) and add it to a medium size bowl. Set aside for just a moment.
For the Browned Butter - Heat a small pan on medium heat and add butter. Stir the butter as it melts. Continuously stir until it turns a light golden color.
For the Filling - To the bowl with the potatoes, add the browned butter, diced green onions, diced Swiss cheese, real bacon bits, and ground pepper. Stir together.
Spoon the potato mixture into the hollowed out potatoes. Top with more bacon bits.
Twice Baked - Bake the potatoes in a preheated oven until the cheese melts (about 10 minutes).
Serve warm as an appetizer or side dish.