1Bake the potatoes @ 350 degrees for 40 minutes or until soft.
2Fry the bacon on med. heat until crispy. Allow bacon to cool, then crumble. Set aside. Drain off some of the grease, retaining the equivelant of 1 1/2 TBLS.
3Slice Potatoes in half after they are cool. Dip out the insides, leaving about an 1/8 inch layer of potato on the skins.
4On med./low heat, sautee the chopped yellow onions and minced garlic in the bacon grease for about 3 minutes. Scoop out onion with slotted spoon onto a plate, covered with paper towel. Add butter sour cream, and cream cheese. Mix well. Next, add milk and mix well until texture is consistant.
5Next, add the sauteed onions & garlic, seasoned salt, salt, and black pepper. Mix well. Add the bacon and half the shredded cheddar cheese, (1 1/2 cups) and a 1/2 cup of chopped green onion. Mix well.
6Stuff the potatoes with mixture, then add the remaining cheddar cheese on top of potatoes. Bake @ 350 degrees for 15 minutes.
7Garnish with paprika and an extra pinch of chopped green onion if you have some left over.