Add all of the potatoes to a large mixing bowl. Drizzle them generously with olive oil. Using your hands, rub the oil into each potato.
Generously salt the oiled spuds. Set them aside.
Add some chips to your smoker, fill the water pan (if using) halfway full, and transfer the potatoes directly to the grates of the smoker.
Smoke the potatoes at 250 degrees for 3 hours, adding chips every so often as needed. At this point the potatoes should be fork tender- if not, let them continue cooking until they're tender.
Use tongs to carefully remove the potatoes from the smoker to a waiting plate. Let them rest just until cool enough to handle and sliced them evenly in half, lengthwise.
Using a spoon, scoop the centers out of the potatoes. Be careful not to tear the skin, and leave just enough layer of flesh on the potatoes so that they're not just skins & somewhat sturdy. Transfer the scooped flesh to a waiting mixing bowl. Continue until all the potatoes are done.
Using a potato masher, finely mash the potatoes in the bowl.
To the mixing bowl add the cream cheese, green onions, rub, butter, bacon, 1 cup of the shredded cheese, and the cream. Stir everything together until evenly incorporated & the filling mixture's creamy.
Divide the filling mixture evenly out among the potatoes until all are evenly stuffed.
Transfer the stuffed potatoes to a smoker safe baking dish. Sprinkle each potato with some smoked paprika, if using.
Top the potatoes evenly with the remaining shredded cheese.
Return the potatoes to the smoker, and smoke them for 30 more minutes or until the cheese is nicely melted and the filling is heated through.
Remove the potatoes from the smoker, serve them & enjoy!