Add water to cover. Sprinkle with half of the salt pepper and bacon. Rub the potatoes with the canola oil. When potatoes are cool enough to handle cut each potato lengthwise in half. Cut 2 potato skin shells into 1 in.
Top with the remaining cheese and green onions. Cut baked potatoes into 1 in. Sprinkle with half the salt pepper and bacon. Let cool and then crumble. Gently fold remaining bacon 1 cup cheese and half the green onions into potato mixture do not overmix.
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Preheat oven to 400. Preheat oven to 350. Scoop out pulp and place in a large bowl. Preheat oven to 375 degrees f. Sprinkle with reserved bacon.
Save remaining skins for another use. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife 1 hour to 1 hour 15 minutes depending on size. Mix 3 4 cup cheddar cheese sour cream milk butter chives salt black pepper and garlic powder with potatoes. Bring to a boil. Bake until heated through and cheese is melted 15 20 minutes.
Mash while adding milk cream a little at a time until to reach a creamy consistency. Top with half the sour cream. Place potatoes in a 6 qt. Preheat the oven to 400 degrees f. Mash warm baked potatoes or boiled potatoes with a potato masher.
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Place potatoes into a large pot and cover with salted water. Preheat oven to 400. Add butter cream cheese and sour cream. Top with the remaining cheese and green onions. Place half in a greased 13x9 in.
Mash warm baked potatoes or boiled potatoes with a potato masher. Add water to cover.
