Preheat the oven to 400°F.

Wrap the potatoes in foil and bake for about 60 minutes, or until tender.

Season the bison ribeye with salt and pepper. Heat the oil in a skillet over high heat and quickly sear the steak on both sides, keeping the center rare.

Let the steak rest briefly, then cut it into bite-sized pieces and place it in a mixing bowl.

Slice the baked potatoes in half lengthwise. Scoop the centers into the bowl with the steak, leaving enough potato around the edges to support the skins.

Add the salted butter, cheddar cheese, green onion, and milk.

Mix just until combined, leaving the filling chunky.

Spoon the mixture into the potato skins and place them on a baking sheet.

Bake for another 20 minutes.

Top with additional cheddar cheese and sour cream.