Preheat oven to 425 degrees F. Place potatoes on a lined baking sheet. Bake for 35-45 minutes or until easily pierced with fork.

Let cool to touch, and then slice potatoes in half.

Using a melon baller or small cookie scoop, scoop out the inside of the potatoes and place in a large bowl or Kitchen Aid. Leave about a 1/4" flesh attached to the skin. Place potato skins on a large baking sheet.

Set aside 1/3 cup bacon. Set aside 1/8 cup sliced green onions.

To the potatoes add sour cream, butter, salt & pepper. Beat on low speed until light and fluffy. Do not over mix or potatoes will become gummy.

Add remaining bacon and green onions. Hand stir until fully incorporated.

Scoop mixture into the potato skins. I loaded mine into a ziplock bag, cut a hole out of the bottom of the bag and squeezed into the skins.

Place in refrigerator for 3 hours or overnight.

Remove from refrigerator and top with cheddar cheese, bacon bits and green onions.

Bake at 375 for 20-25 minutes.