If you do bake the potatoes in advance, I would wrap them with a paper towel before refrigerating to prevent moisture. That was my only problem, and it made the very outer portion of the potato slightly tough. However, because you can bake them in advance and the oven does all the work, these are great for dinner parties. You can make 10 in the same time as making 4. Obviously this is a technique and you could put whatever you want in the potato, but bacon, cheddar, and scallion is one of my absolute favorite flavor combinations!
Loaded Twice Baked Potato
2 large baking potatoes (Idaho or Russet)
2 thick cut slices bacon, cooked and crumbled
3 scallions, chopped
3/4 C shredded sharp cheddar (I used white)
~1/3 C buttermilk*
~2 Tbsp butter
salt and pepper
Clean potatoes very well. Prick the skins with a fork. Place directly on middle oven rack. Bake at 375 deg F for about 1 hour.
Allow potatoes to cool until easily handled. Cut in half longways and scoop out center of potato. Mash with buttermilk. Fold in bacon, 1/2 C cheddar, and scallions. Salt and pepper to taste. Put filling back into skins.
Bake at 375 deg F for 15-20 minutes. Top with remaining cheddar and dot little bits of butter on top of the potato halves. Bake another 10 minutes.
*Don't have buttermilk? Or don't like it? Use a combination of milk and sour cream, about a half and half ratio.