Scrub the potatoes, prick them with forks, and use the baked potato setting on your microwave (6-7 minutes).
When cool enough to handle, slice the potatoes in half lengthwise.
Scoop out the center of the potatoes so you are left with basically the skin and little potato on the edges. Add the potato to a large bowl.
Mash with butter and milk. Add salt and pepper to taste (you can use a hand mixer if you'd like)
Fold in the bacon, cheddar cheese and green onions.
Scoop the mashed potato mixture back into the potato shells, and top with remaining cheese.
Place each stuff potato on a baking sheet, and cook until cheese melts, and potatoes are heated through.
If freezing, wrap each stuffed potato individually in plastic wrap and freeze. On cooking day, thaw completely, then bake as above adding a few extra minutes.
When scooping the potato out - be careful with it, you don't want to pierce the potato skin if you can help it.
Additions and substitutions
Use turkey bacon or store bought cooked bacon crumbles.
Add some garlic powder to the mixture when mashing - it's delish!
Add sour cream, butter AND milk to the mash - for a tangier approach
What kind of potatoes to use?
I prefer Russet potatoes, sometimes sold as "baking potatoes". Russets are big, and hold up well to being baked twice!
How to Freeze:
Simply make the potatoes to the point where you'd pop them in the oven for their second bake. Instead, wrap tightly in plastic wrap and store in the freezer in a freezer-safe bag.To use, unwrap and bake as directed - add about 10 minutes of extra baking time if fully frozen.