Place the 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. The reason you bake them "naked" is so the skin will be nice and firm—and strong enough to hold the filling later.

Just before the potatoes are done, in large mixing bowl, add the butter, bacon and sour cream. When the potatoes are all done, within a few minutes after you remove them from the oven, you need to begin scraping them out. The potatoes will be hot so make a little cradle with a dish towel, and use it to hold the little hotties.

With a sharp serrated knife cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. 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.

Add the inside of the potatoes to the bowl with the butter, bacon, and sour cream.

Once, you have hollowed out all of the potatoes, begin smashing the filling together. Measure about 1/4 teaspoon Lawry’s Seasoned Salt and add it to the bowl. Then add the cheese and black pepper and mix it all up. Now is where you can add the green onion. IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion. Did you know freezing chemically alters the taste of green onions?

Now scoop out some of the potato filling and begin filling the shells. Top each potato with more grated cheddar/jack cheese if desired and pop ‘em 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 Ziploc bags, just as long as you skipped the green onion step. If cooking them frozen, cook for about 30 minutes and top with green onion.