Twice Baked Potatoes

This is a great recipe for big dinners & parties (I made these to take over to my mom's when she hosted us for Thanksgiving last Saturday). They can be made ahead, they travel well, and they are freaking delicious, which is why I love em'!

Twice Baked Potatoes
Source: Me
Serves: 8

4 large Russet potatoes, cleaned and dried
5 green onions, cleaned, chopped up
6 pieces bacon*
1 to 2 T butter
Shredded cheese (about a handful, and more to top them off)
2-3 spoon fulls of sour cream
Pinch of salt
Black pepper to taste

Pre-heat the oven to 350 and bake potatoes on a foil lined cookie sheet- don't wrap the potatoes in foil, just put them on the sheet and bake for about 45 minutes- test for soft/done-ness with a shish-kabob stick or butter knife.
Remove potatoes from the oven when done and place on a large plate to cool.
Turn the oven down to 325 and place the bacon on a cookie sheet. Bake bacon for about 15 minutes or until it is crispy, but not burnt~ unless you love some burnt bacon...
Move bacon to a paper-towel lined plate to cool. Cut the cooled potatoes in half longways, and let cool for at least 20 minutes. Make sure bacon and potatoes are room temp or a little cooler before you start assembling, especially if you plan on refrigerating and baking later. Scoop out the insides of each potato into a large bowl, leaving a "shell" to re-stuff. In the large bowl mix the potato, butter, sour cream, onions, cheese, crumbled bacon, salt & pepper- mix/mash until all ingredients are well combined. Use a spoon and fill each potato skin shell with the mixture. Top with more shredded cheese and either bake at 350 for about 15-20 minutes or .
refrigerate over night and bake at 350 for about 40 minutes.