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Poke a few holes with a fork in potatoes and bake for 1 hour at 350 degrees (no need to wrap in foil.)
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In a large bowl, add sliced butter, bacon bits, and sour cream. Mash together.
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Slice baked potatoes in half, length-wise, and scoop the insides with a spoon into the bowl. Try not to tear the shell.
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Mix everything together, leaving it a little lumpy. Add seasoned slat, cheddar cheese, green onions, and black pepper. Mix and taste.
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Place the emptied potato shells on a sheet pan and scoop potato filling into them, top with extra cheese.
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Bake at 350 degrees for 15 minutes or warmed through.