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Preheat oven to 400 degrees.
Rub potatoes with olive oil and salt and place on a large baking sheet.
Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
Let cool for at least 15 minutes.
Preheat oven to 350 degrees.
Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
Use a potato masher to mash together until desired consistency is reached.
Fold in crumbled bacon and green onions. Season with salt and pepper.
Scoop the filling into the potato shells. You want the filling to be pretty generous.
Top each potato half with the remaining shredded cheese.
Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
Serve immediately.
Notes
MICROWAVE OPTION
If you want to make “quick twice baked potatoes”, you can microwave the potatoes instead of baking – this will cut about 45 minutes off of the cook time.
Nutrition
Calories: 309kcal | Carbohydrates: 20g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 1142mg | Potassium: 524mg | Fiber: 1g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 6.8mg | Calcium: 193mg | Iron: 1.2mg
