Twice Baked Potatoes (Make Ahead and Freeze)

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• 3 pounds russet potatoes (4 large or 8 small, scrubbed clean)
  Ingredient note

  Source: 3 pounds russet potatoes (4 large or 8 small, scrubbed clean)
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 6 slices bacon
  Ingredient note

  Source: 6 slices bacon
• 4 tablespoons butter (softened)
  Ingredient note

  Source: 4 tablespoons butter (softened)
• ½ cup sour cream
  Ingredient note

  Source: ½ cup sour cream
• ½ cup milk (divided, you may not need it all)
  Ingredient note

  Source: ½ cup milk (divided, you may not need it all)
• ¾ teaspoon all purpose seasoning (like Lawry’s Seasoned Salt)
  Ingredient note

  Source: ¾ teaspoon all purpose seasoning (like Lawry’s Seasoned Salt)
• ¼ teaspoon freshly ground black pepper (to taste)
  Ingredient note

  Source: ¼ teaspoon freshly ground black pepper (to taste)
• 1½ cups shredded sharp cheddar cheese (divided)
  Ingredient note

  Source: 1½ cups shredded sharp cheddar cheese (divided)
• 4 each green onions (thinly sliced, divided)
  Ingredient note

  Source: 4 green onions (thinly sliced, divided)

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place the potatoes on the prepared baking sheet and poke them several times on each side with the tines of a fork. Pour a small amount of olive oil on each potato and use your hands to rub it all over, coating all sides. Bake for 60 to 70 minutes, or until very tender through to the middle.
3. Remove the potatoes from the oven (don’t turn the oven off) and let them rest on the baking sheet for 20 to 30 minutes.
4. Meanwhile, line a second baking sheet with foil. Place the stips of bacon on the prepared baking sheet and transfer to the 400 degree F oven. Bake for 15 to 18 minutes, or until crisp. Remove from the oven and transfer the bacon to paper towels to drain and cool. Crumble the bacon and set aside.
5. For Small Potatoes - With a sharp knife, slice a thin layer off the top of each potato. Scrape out the insides and place in a large mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support.
6. For Large Potatoes - With a sharp knife, cut each potato in half lengthwise and scrape out the insides as directed above.
7. Lay the hollowed out potato shells back on a parchment paper lined baking sheet.
8. Add the butter, sour cream, half of the milk, all purpose seasoning, and pepper to the mixing bowl with the potatoes. Beat with an electric mixer to combine. Add half of the bacon, half of the cheese, and half of the green onions and stir with a spoon to combine. If the mixture seems too thick, add as much of the remaining milk as needed to reach a creamy consistency.
9. Divide the filling between the potato shells. Top each potato with remaining cheese. Transfer to the oven and bake at 350 degrees F for 15 to 20 minutes, or until warmed through. Remove from the oven and garnish with remaining bacon and green onions and serve.