Bake potatoes in oven on a cookie sheet at 350 degrees for 1 hour.

Cook bacon and drain.

In a large mixing bowl add crumbled bacon, chopped green onions, cheddar, and butter. Blend slightly.

Then take the potatoes out of the oven. With a large knife, slice each length-wise. Holding half of the potato with a hot pad, take a large spoon and gently remove potatoes from skin. Put the potatoes into the mixing bowl. Try to leave about 1/8 inch of the potatoes in the bottom of the skin.

When complete, mash the ingredients in the bowl with a potato masher or can blend with a fork. I prefer not to use a hand blender, because I like to have the mixture chunky and not completely smooth.

Spoon potato mixture back into skins.

Place on a cookie sheet in the oven and either broil on low or cook at 450 degrees for about 6-8 minutes. The tops of the potatoes should be just browned. Careful–don’t walk away during this part. Keep a careful eye on that broiler or the tops may soon blacken.