Scrub the potatoes with the skins on and dry well.
Poke potatoes with a fork.
Brush with olive oil and sprinkle with salt and pepper on both sides.
Bake in a 400° oven for 45-65 minutes (depending on the size of the potatoes) on a foil lined cookie sheet.
Allow to cool for 12-15 minutes.
Slice in half lengthwise.
Scoop out the inside of the potato halves, leaving a tiny rim.
Put emptier shells back on baking tray and bake for an additional 10 minutes.
Meanwhile, in a medium bowl, mash the potatoes together with the sour cream, butter, whipping cream, and seasonings.
Stir in the chives, green onion, bacon, and shredded cheese.
Spoon the filling back into the potato shells. Allow to cool.
Place the tray of stuffed potatoes in the freezer.
Once frozen, transfer to a large resealable freezer bag. Remove the air, seal, and freeze.
If desired, top with additional shredded cheese.
Bake at 400° for 15-20 minutes.
Variations for the filling (in place of the chives, green onions, bacon, and cheese):Buffalo Chicken: use shredded chicken, Frank's Red Hot sauce, and crumbled blue cheeseBroccoli Cheddar: use cooked broccoli or broccoli in tiny florets and shredded cheddar cheeseTex Mex: use drained corn, drained black beans, taco seasoning, salsa, and shredded cheddar or tex mex cheese (reduce the amount of whipping cream due to the salsa)