2 lg. potatoes
1/2 c. sour cream
8 tsp. freshly grated romano cheese
4 real slices bacon crisply fried, drained and crumbled
4 tsp. green onions sliced
Salt and freshly ground pepper
4 to 5 tbsp. butter

Preheat oven to 425 degrees. Bake potatoes 45 minutes firm skin, remove from oven and lower temperature to 350 degrees. Cut each potato in half and scoop out pulp, reserving green onions, salt and pepper and butter. Mix with fork until blended but not mashed. Fill potato skins and bake until heated through. About 20 minutes. After freezing bring to room temperature before baking.