Twice Baked Potatoes

Ingredients
* 4 russet potatoes (7-9 oz each), washed and unpeeled.
* vegetable oil
* 4 slices bacon
* 1 onion, chopped fine
* 6 oz shredded sharp cheddar cheese, divided
* 1/2 cup sour cream
* 4 tbsp butter, softened
* salt & pepper, to taste
* 2 scallions, sliced thin (if desired)

Directions
1. Preheat the oven to 400 F.
2. Rub the potatoes lightly with vegetable oil and prick each with a fork in three places.
3. Place the potatoes directly on the oven rack and bake until a fork or skewer easily pierces the flesh (approximately 1 hour total).  Flip the potatoes over after 30 minutes and then continue cooking for the additional 30 minutes. Let potatoes cool on a wire rack for about 10 minutes.
4. While potatoes are baking, cook the bacon in a 12 inch skillet over medium-high heat until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.  Once bacon has cooled, crumble.
5. Add the onion to the skillet that still has the bacon fat and cook over medium heat stirring often.  Cook until the onion is softened and lightly browned, about 10 minutes.  Set onion aside.
6. Cut each cooled potato in half lengthwise.  Scoop the flesh, leaving a thin layer left in the skin, into a bowl.  Place each potato skin shell into a baking dish.
7. Mash the potato flesh until smooth.  Add to the bowl 4 oz of cheddar, sour cream, butter, and onions. Stir to combine.  Taste and season with salt & pepper.  Scoop potato mix into the potato shells.  Sprinkle each potato with remaining cheddar and bacon.  Cook right away, or store in the fridge for up to 2 days, or freeze the potatoes for up to 1 month.
8. Heat the oven to 500 F. Place a wire rack on a foil lined baking sheet.  Place potato halves on the rack and bake until the shells are crisp and the filling is heated through, 15 minutes if from the fridge or 25 minutes if straight from the freezer.  Sprinkle with scallions before serving, if desired.

Notes
Yum!  I made them in the morning and cooked them at dinner time from the fridge.  We used 4 potatoes for dinner and the other 4 we had as leftover lunch for the next few days.  Next time I make them I will freeze 4 to be able to use as an easy side dish for a future dinner.  Each of us only needed 1 of the potato shells and we were all very satisfied.  Super delicious and we will make these again!