While the oven warms, let’s prepare those russets. Scrub them clean under running water until they’re all shiny and dirt-free.  Stab each potato several times with a fork. This allows steam to escape during baking, preventing potential explosions. Yes, you read that right!

While the potatoes bake, it’s time to get that crispy bacon going. Cook your bacon in a skillet over medium heat until it’s golden brown and crispy.  Once done, transfer it to a paper towel-lined plate to absorb any excess grease. Chop it into bite-sized pieces to sprinkle on top later.

In a bowl, mix your softened butter, warmed milk, garlic powder, smoked paprika, and sea salt. This filling is where the magic happens. It’s going to be creamy, rich, and packed with flavor.

To your filling mixture, add half of the shredded cheddar and half of the green onions. This amalgam of flavors will bring your baked potatoes to life. Mix well until it’s all combined.

Once the potatoes are perfectly baked, carefully unwrap them (they’re hot!). Slice them open lengthwise, allowing the steam to escape. Use a fork to fluff the insides before spooning in the filling you just made.

Now comes the fun part—toppings! Sprinkle the remaining cheese on top of the stuffed potatoes, followed by the crispy bacon pieces.  Finish it off with a dollop of sour cream and a sprinkle of the remaining green onions.

Return the loaded potatoes to the oven for an additional 10 minutes, just enough time for the cheese to melt and everything to meld into one heavenly creation.

Once the cheese has melted, remove them from the oven. Allow the potatoes to cool for a couple of minutes, then serve immediately. And for the love of all things delicious, don’t forget to admire your handiwork!