Preheat oven to 400 degrees.

Bake potatoes (unwrapped) in a 400 degree oven for 1 hour.

While potatoes are baking, fry 6 slices of bacon in skillet, drain and crumble. 

Cool potatoes for 15 minutes, then slice in half lengthwise.

Scoop pulp out with a spoon, leaving about ¼ inch in the shell. Sprinkle shells with a dash of garlic salt and pepper. Use more in filling. 

With a mixer, blend pulp, sour cream, cream cheese, butter and half of the shredded cheddar until smooth. Add garlic salt and pepper. Mix well.

Spoon filling into the shells until it creates a little dome. Place into a small baking dish and nestle them closely together so they will prop each other up.

Sprinkle the other half of the cheddar cheese, crumbled bacon pieces and chopped green onions on top of potatoes.

Place potatoes back in the oven and bake at 350 degrees for 15 minutes until cheese is melted and potatoes are warm throughout.