Wash potatoes and poke holes into each with a fork. Place the potatoes on a baking sheet and bake for about 60-75 minutes. A fork should be able to easily pierce through when cooked. You can boil them if preferred.
Once cool enough to touch (but still warm) cut the potatoes in half lengthwise, spoon out the inside (no need to keep the skins), and add them to a large mixing bowl. Reduce the oven heat to 375F.
Add in cream cheese, sour cream, milk, salted butter, garlic powder and ground pepper, then mix well (note: you can do this by hand with a potato masher or with a hand-mixer).
Mix in half of the cheddar cheese, ¾ of the bacon bits, and half of the green onions, reserving the rest for topping and garnish.
Lightly spray a 9x13 casserole dish and add your mixture in, then top with the remaining cheddar cheese.
Bake at 375F for about 20-25 minutes, the cheese should be melted. If desired, you can change your oven to broil for a couple of minutes to make the top golden.
Garnish with the remaining bacon and green onions and serve warm.
Notes
Just like your typical twice baked potato, we'll be using russet potatoes. Any starchy variety such as Idaho or even Yukon gold will work here.
Make sure your cream cheese and butter is softened to room temperature before incorporating, this will make it a lot easier to combine the ingredients together.
We used cheddar cheese, but you can use a mixture of mozzarella and cheddar or opt for your favorite combination.
For the richest consistency, use full-fat sour cream and whole milk.