Remove the potatoes from the oven and let cook for a couple of minutes. That way you can handle them. Then cut in half lengthwise. Using a spoon, scoop out the insides into a large bowl. Make sure to leave about 1/4 inch of potato on the skins. This will help the potatoes keep their shapes.
Add the butter, sour cream, cheese, milk, bacon, pepper, seasoned salt and green onion to the bowl. Then mash together until creamy.
Scoop the mixture into a zip-top bag and remove the air.
Then, cut a small corner off the bag and use it as a piping bag. Fill each of the potato shells with the filling. You can use a spoon, but we have determined that using a zip-top bag is the easiest way.