Preheat oven to 350°F. Wrap potatoes in foil, and bake 1 1/2 hours or until fork tender.

Cool about 10 minutes then slice potatoes in half lengthwise, and scoop the flesh into a large bowl; save skins.

Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and half of the green onions to the potato flesh.

Mix with an electric mixer until well blended and creamy; then spoon the mixture into the potato skins. Top each potato with remaining cheese, green onions and bacon.

Place potatoes onto a baking sheet, and flash freeze. When frozen, transfer to a gallon-size zip-top bag. Label, and return to freezer.

Preheat oven to 375°F. Place frozen potatoes onto a parchment-lined baking sheet, and bake 45-50 minutes or until warmed through.