Twice Baked Potatoes

This recipe comes from thepioneerwoman.com and I have to say these are really good! My honey even ate them as leftovers which is almost unheard of around here and actually my son was even excited to find one in the fridge! Yeah, they're that good. =) If you want to see the full tutorial, go here .

Twice Baked Potatoes
8 Baking Potatoes
1 c. (2 sticks) Butter
1 c. Bacon Bits (She uses Hormel Real Crumbled Bacon with Picnic Bacon. I used it too.)
1 c. Sour Cream
about 1/4 tsp. Lawry’s Seasoned Salt
1 c. Cheddar/Jack Cheese, plus additional cheese for topping
Black Pepper, to taste
milk (if necessary)
1 chopped Green Onion, optional (don't use if you're planning on freezing them.)

Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.

Slice the sticks of butter into pats. Place them into a large mixing bowl. Add bacon bits and sour cream into the bowl with the butter. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. With a sharp serrated knife cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet. Begin smashing the potatoes with the other ingredients. (You could add a little milk at this point if your mixture is too dry.) Add seasoning salt, cheese, pepper and green onion. Mix them in. Fill shells with filling and top each potato with more grated cheddar/jack cheese. Bake in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
Or, you could refrigerate them for up to three days until you wanted to serve or you could freeze them in Ziplock bags.