Wash and perforate potatoes with fork in several places, slice thin line on top. Place potatoes directly on rack of oven preheated to 400 degrees, cook for 1 hour 30 minutes. After cooling, slice each potato lengthwise into two halves. With a spoon, scoop out almost all of potato into a large mixing bowl, leaving just enough to maintain the rigidness of the skin. Crumble and brown ground beef and bacon and put aside. Dice onion, saute' with butter in small frying pan until browned. With a large fork, hand-mash the potatoes well, mixing in the 1/2 the sour cream, salt, pepper, and hot sauce. Stir thoroughly until mixture is creamy but still firm. (If mixture is too dry, add a little milk). Mix in the crumbled ground beef, bacon, onion, and scallions. Add 8 Oz. (half) of the shredded cheese and mix well. Fill the empty potato shells with mixture, place on large baking sheet. Top with remaining shredded cheese. Place in 400 degree oven, bake for 20 minutes or until cheese is thoroughly melted. Top with sour cream, lettuce, tomatoes, black olives, and green onions (or anything you prefer, that is what we like).