Assembly

1. With an oven rack at middle position, set your oven to heat to 400 degrees F. When heated, place potatoes directly on rack, leaving space between each potato and bake for 1 hour, flipping each potato halfway through. Remove potatoes to a cooling rack for 15 minutes.
2. While potatoes are baking, cook chopped bacon in a nonstick skillet set to medium low until crispy and brown, about 8-10 minutes. Remove with a slotted spoon to a container lined with paper towel.
3. With oven mitts on, slice potatoes in half lengthwise (see photographs in blog post how to properly do this). Scoop out potato flesh into a large mixing bowl, leaving a small amount to line under the skins to help potatoes keep their shape.
4. Add 1 cup of shredded cheddar, melted butter, sour cream, entire package of boursin cheese and milk to the potatoes. Beat all together until smooth, adding salt and pepper to your prefered taste.
5. Fill the potato shells with the mashed potato mixture, mounding it in the middle. Press bacon bits into the top of each, followed by the remainder of the shreds of cheese. Place on a rimmed baking sheet and cover tightly with plastic wrap. Place in the freezer. After four hours, you can gently place frozen potatoes in a large zipper lock baggie for easier storage.

Baking from frozen

1. With an oven rack at middle position, preheat your oven to 500 degrees F. Place frozen potatoes directly on the hot rack if you have an oven liner on the bottom of your oven. If not, line a rimmed baking sheet with foil, set a rack inside of it and place potatoes on that to bake. Bake potatoes for 20-25 minutes or until heated through and shells are crisp.
2. Remove and sprinkle with freshly minced scallion.

Baking right away

1. Same as above, just bake for 10 minutes instead of 25.