Servings: 8

4 medium russet potatoes 4 medium russet potatoes
⅔ c. sour cream ⅔ c. sour cream
½ c. sliced green onions, divided ½ c. sliced green onions, divided
½ t. sea salt ½ t. sea salt
½ t. pepper ½ t. pepper
½ c. shedded cheddar cheese for topping ½ c. shedded cheddar cheese for topping
4 slices cooked bacon, chopped into ¼" bits for topping 4 slices cooked bacon, chopped into ¼" bits for topping

Scrub outside of potatoes and pierce each one several times with a sharp knife.  Place on baking sheet and bake at 400 for 1 hour.
Remove from oven and when the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides placing them in a medium bowl. Be careful not to scoop too close to the skin or it will tear. Leave about ⅛" next to the skin. Return the potato shells to the baking sheet.
Add the sour cream, green onions, salt and pepper to the bowl. With a hand held mixer, mix the potato filling until combined. It should be somewhat smooth with some lumps. If you mix it too long it will get gummy.
Turn the oven down to 350 and spoon the mixture into the waiting shells. Bake for 15 minutes. Remove baking sheet from oven and sprinkle the cheese and bacon bits on top of the potatoes. Return to oven for 5 minutes more. Serve or cool for freezing.

For freezing - place cooled potatoes on a plate or plates and place in the freezer. When frozen place into a zip lock freezer bag. Keeps for several months. You can thaw and reheat in the oven or place frozen in microwave for 3-4 minutes.  For freezing - place cooled potatoes on a plate or plates and place in the freezer. When frozen place into a zip lock freezer bag. Keeps for several months. You can thaw and reheat in the oven or place frozen in microwave for 3 to 4 minutes.