Best Twice Baked Potatoes Recipe

7-8 ounce russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil

shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite, divided

sour cream or Greek yogurt

buttermilk

unsalted butter (room temperature)

medium scallions (thinly sliced, divided)

strips bacon (cut into ¼” lardons, cooked crisp, divided)

Kosher salt

Freshly ground black pepper

Garnish: Minced fresh parsley (thyme, cilantro, chives)