Wash and scrub 4 large russet baking potatoes. Coat with oil and place into a preheated 400 degree Fahrenheit oven for about an hour. This time will vary slightly based on the size of your potatoes. Cook until a skewer or toothpick can be easily inserted into the potato.

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.

At this point, you can refrigerate the potatoes for future reheating or you can put them right back into a 350 degree preheated oven for the second bake.

If you are putting them right back into the oven, cook for 20 more minutes. If you are reheating from the refrigerator, cook them for 45 minutes to an hour. Cook until the internal temperature of the potato mixture is 150 degrees.

Remove from the oven and serve.