Preheat oven to 400° F. Place the potatoes on a medium sheet pan. Use a paring knife to poke 15-20 holes in each potato all over. Distribute 1 tbsp avocado oil and ½ tsp sea salt over the potatoes and use your hands to rub in to the potatoes all over. Roast the potatoes at 400° F for 45-50 minutes until soft and cooked through.
While the potatoes roast, prepare the bacon. Add the lardons to a large skillet over medium heat. Stir occasionally until browned and crisp to your liking, about 20 minutes. Use a slotted spoon to remove the bacon and place on a paper towel lined plate. Move 2 tbsp of the bacon fat to a large bowl.
When the potatoes are almost done roasting, add the rest of the dressing ingredients to the bowl with the bacon fat. Add the bacon bits, mayo, almond milk, lemon juice, parsley, dill weed, garlic powder, chives, onion powder, nutritional yeast, and sea salt and fresh ground black pepper to taste. Whisk with a fork to combine.
When the potatoes are done, remove them from the oven. When cool enough to handle, take the paring knife at a 45° angle and cut the tops off of the potatoes. Scrape as much of the potato insides as you can from the potato tops and place the insides in the bowl with the dressing. Set the tops aside. Use a spoon to carefully scoop out the insides of the potatoes and place the insides in the bowl. Be careful to not get too close to the sides of the potatoes; you don't want to poke a hole in them! Once all the potato insides are in the bowl, stir with a spoon to combine the mixture completely. Use a small spoon to stuff the potato shells with the potato/dressing mixture.
Place the potatoes back on the sheet pan and roast at 400° F for another 10 minutes, until warmed through completely. Remove from the oven, top with the sliced green onions, and serve immediately. Enjoy!
