Scrub the potatoes thoroughly and pat them dry with a paper towel.
Prick the potatoes several times with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
Prepare the Filling:
Remove the potatoes from the oven and let them cool slightly until safe to handle.
Slice off the top third of each potato lengthwise to create a “lid.” Set the lids aside.
Scoop out the flesh of each potato into a mixing bowl, leaving a thin layer of potato inside the skins to maintain their shape.
To the potato flesh in the bowl, add crumbled bacon, shredded cheddar cheese, sour cream, softened butter, sliced green onions, salt, and pepper. Mix well until everything is thoroughly combined and creamy.
Stuff and Bake:
Stuff the potato skins with the creamy potato filling, mounding it generously.
Place the stuffed potatoes on a baking sheet lined with parchment paper or aluminum foil.
Bake the stuffed potatoes in the preheated oven for another 15-20 minutes, or until the filling is heated through and the tops are golden brown and slightly crispy.
Serve:
Remove the Twice Baked Potatoes from the oven and let them cool for a few minutes before serving.
Garnish with chopped chives, additional shredded cheese, and a dollop of sour cream if desired.
