Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment paper. Rub sweet potatoes evenly with olive oil and sprinkle with 1 1/2 teaspoons kosher salt. Pierce the potatoes with a fork and place them on the prepared sheet.

Bake the sweet potatoes in the preheated oven until completely tender, approximately 35 to 40 minutes.

While the potatoes bake, cook the bacon in a skillet over medium-high heat until crisp, approximately 10 minutes. Reserve 1 tablespoon of the bacon grease, drain bacon on paper towels, chop, and set aside.

Once the potatoes are cool enough to handle, cut the top quarter off each potato. Scoop out most of the potato flesh, leaving intact skins with about 1/8-inch of flesh remaining.

Mash the scooped flesh in a bowl along with butter, reserved bacon grease, and remaining kosher salt until creamy with small lumps. Stir in chipotles, adobo sauce, maple syrup, green onions, sour cream, and 1 cup pepper Jack cheese.

Divide the filling evenly among the potato skins and top each with an additional tablespoon of cheese. Return the stuffed potatoes to the lined baking sheet.