8 lrg russett potatoes
1 cup butter
16 oz cheddar cheese; shredded
1 cup sour cream
8 slices bacon
4 green onions; sliced

1. Preheat oven to 400F.

2. Scrub potatoes under warm water.

3. Place each potato onto a piece of aluminum foil large enough to wrap around the potato and secure at the top and ends.

4. Brush lightly with olive oil and sprinkle with salt. Wrap aluminum foil around the potato and secure.

5. Place wrapped potatoes directly on rack the of oven with a rimmed cooking sheet placed on the rack underneath to catch any drippings that may occur.

6. While potatoes are baking, fry bacon in skillet till done, let cool and crumble.

7. Potatoes will bake 45 minutes or until tender when you squeeze with an oven mitt. Remove from oven and allow to cool slightly.

8. Unwrap the potatoes, discarding the aluminum foil and cut potatoes in half lengthwise. Scoop inside of potato, leaving 1/4 inch around the edge of the potato to allow the potato to hold shape.

9. Once you have your potatoes scooped out into a separate bowl, add your butter and sour cream to the mixing bowl. Using a potato masher, mash the potatoes, butter and sour cream together until creamy. Then, stir in half of the cheese.

10. Spoon the filling into the scooped out potatoes and top the potatoes with the remaining cheese. If you are using bacon, then also top with your cooked bacon crumbles. If you are amking these ahead of time then cover the potatoes with a tight fitting lid to your baking sheet or cover the baking sheet with foil and refrigerate. They should keep well in the refrigerator for up to three days.

11. Place in oven preheated to 350 F and cook approximately 15 minutes.

12. Sprinkle green oinions over potatoes. Serve warm.