Prepare the filling
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Let potatoes cool slightly.
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Slice each potato lengthwise and carefully scoop out the flesh, leaving a thin shell.
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Place potato flesh in a bowl; add butter, sour cream, milk, salt, and pepper.
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Mash until smooth and creamy.
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Stir in half the cheese, bacon, and green onions.
Fill and bake again
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Spoon the mixture back into the potato skins.
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Top with remaining cheese.
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Return to oven and bake at 375°F (190°C) for 20–25 minutes, until heated through and lightly golden.
Serve
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Garnish with extra green onions or chives.
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Serve hot.
Variations & Tips
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Loaded style: Add ranch seasoning or extra bacon and cheese
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Garlic lovers: Mix in roasted garlic or minced garlic butter
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Vegetarian: Skip bacon and add sautéed mushrooms or broccoli
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Extra crispy skins: Brush skins with oil and bake empty shells for 5 minutes before filling
If you’d like, I can tailor this recipe (air fryer version, make-ahead, healthier, or gourmet twists).
