Preheat oven to 425 degrees Fahrenheit. Wash and dry potatoes. Pierce the potatoes 2-3 times with a small knife or fork. Rub oil, salt and pepper all over the potatoes. Place on a baking sheet and bake for 45 minutes or until potatoes are fork tender.
In crock pot, melt Velveeta, canned tomatoes and chilies and milk on medium-high heat. Stir in browned ground sausage.
When potatoes are fork tender, pull from oven. Slice the potato across the top from end to end, being careful only to slice about 2/3 of the way down into the potato. Squeeze ends of the potatoes towards each other so that the slice across the potato opens up and reveals a hollow in the potato that you can stuff.
Stuff potato with sausage queso dip, lettuce, tomatoes and sour cream. Top with green onions and serve.
Baking the potatoes in the oven with olive oil, salt and pepper makes the skin crispy and the inside light and fluffy. But for a short cut, potatoes can be baked in the microwave on high for 8 minutes. Make sure you puncture the potato with a small knife or fork before baking in the microwave.It's also fun to serve these potatoes buffet style where guests build their own potatoes!