Perheat Oven to 400 degres
Place the potatoes on a baking sheet, Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl andadd the bacon bits and sour cream. Remove the potatoes from the oven. Lower theheat to 350 degrees
With a sharp knife, cut each potato in half lengthwise.Scrape out the insides into the mixing bowl being careful not to tear theshell, Leave a small rim of the potato intact for support. Lay the hollowed outpotato shells on a baking sheet.
Smash the potatoes into the butter bacon and sour cream. addthe cheese, milk, seasoned salt, green onions and black pepper to taste and mixtogether well. (IMPORTANT: if you plan to freeze that twice baked potatoes donot add the green onion)
Fill the potato shells with the filling. I like to fill theshells so they look abundant and heaping. Top each potato with a little moregrated cheese and pop 'em in the oven until the potato is warmed through 15 to 20 min
