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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.
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Add the butter, sour cream, cheese, milk, bacon, pepper, seasoned salt and green onion to the bowl. Then mash together until creamy.
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Scoop the mixture into a zip-top bag and remove the air.
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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.