to make ahead, prepare this recipe as directed but cover and chill up to 24 hours before baking. Let potatoes stand at room temperature for about 30 minutes and bake as directed. To freeze, prepare recipe as directed before baking. Place potatoes on baking sheet, freeze until firm, wrap in aluminum foil and freeze for up to two months. Remove from freezer and thaw at room temperature for one hour. Bake, uncovered as directed. I made these for Christmas and they were a hit.
preheat oven to 425°. Spray a baking sheet with nonstick cooking spray. Place potatoes on prepared baking sheet. Bake for one hour, or until tender. Remove from oven and let cool 10 minutes. Reduce oven temperature to 350°. Cut potatoes in half lengthwise. Carefully scoop out pulp into large bowl, leaving shells intact. Mash together pulp, sour cream, spread, salt, and pepper. Stir in half of bacon, 1 cup cheese, and green onions. Spoon mixture into shells, discarding two shells, and place on baking sheet.
Baked stuffed potatoes at 350° for 15 minutes. Remove from oven and sprinkle with remaining 1 cup cheese and remaining half of bacon. Bake for five minutes longer or until cheese is melted. Garnish with chives and green onions if desired. Makes eight servings.