Once potatoes are cool, slice a small sliver off of the bottoms of each potato so that they don’t roll. Slice and remove top quarter of each potato, then scoop out flesh, placing all scooped potato into a bowl, leaving about 1/4-inch of potato on inside. Discard 2 scooped out potato shells (for enough filling). Brush remaining shells inside and out with melted butter and sprinkle interiors with 1/4 teaspoon salt. Transfer potatoes scooped side up to baking sheet and bake until skins begin to crisp, about 15 minutes.
Meanwhile, in a small sauce pot, place minced garlic, 3 tablespoons butter and half in half and heat slowly just until warmed, about 2 to 3 minutes.
Pour warmed half and half mixture over scooped potatoes and beat with a hand mixture just until well combined (mixture will be somewhat lumpy). Gently fold in 1 cup cheddar cheese, bacon bits, and green onion, remaining salt, and pepper.
You may use a ricer or food mill for a smoother consistency by following these steps: Set ricer or food mill over medium bowl and press or mill potatoes into bowl. Gently fold in warm half and half mixture, 1 cup cheddar cheese, bacon bits, and green onion, remaining salt, and pepper until well incorporated.
Remove potato shells from oven and let cool enough to handle. Fill with potato-cheese mixture and top with remaining cheddar cheese. Bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining green onions or chives. Serve.
This recipe calls for 8 potatoes for serving 6. The extra two potatoes are used for its flesh; you should have about 5 cups of scooped potato flesh to combine with the other ingredients to adequately fill each potato shell.