Gently scrub the potatoes and dry them. Prick each potato two or three times with a fork (to let steam escape as they cook).
Toss the potatoes in oil and place on a baking sheet. Bake for 30 minutes, or until tender when pierced with a fork. Cool slightly.
Reduce oven to 350°.
Add the butter, sour cream, cream cheese, crumbled bacon, 2 Tbsp shredded cheese, milk and seasoned salt to a mixing bowl.
Using a sharp pairing knife, slice the top off of each potato and using a melon baller or small spoon, scoop out most of the potato and add it to the mixing bowl. Leave about ¼" of potato inside the skin to form a shell. This will keep the form of the potato.
Using an electric hand mixer or potato masher, combine all ingredients in the mixing bowl. When the mixture is smooth, stir in the sliced green onions.
Turn down the top of a quart-sized zip top plastic bag, and fill with the mashed potatoes. Snip one of the corners and squeeze the mashed potatoes into the scooped out shells.
Sprinkle with the remaining 2 Tbsp cheese and place in oven for 10 minutes to warm the potatoes throughout.
Place a bacon piece on each Twice Baked Potato Bite and serve!
Notes
I always use whole milk and full fat cream cheese & sour cream. This recipe has not been tested with reduced fat products, but they should work fine.