SCRUB potatoes thoroughly with a brush; PAT dry; PRICK potatoes several times with a fork.
BAKE potatoes in a 425F oven until tender, about 40 to 60 minutes.
In the meantime, FRY bacon slices until crisp; DRAIN; CRUMBLE; SET aside.
LET baked potatoes stand two minutes; CUT each potato in half lengthwise.
With a spoon, SCOOP pulp out of each potato, leaving about a 1/4-inch thick shell; PLACE pulp in a large mixing bowl; ADD butter and whipping cream.
Using a mixer on low speed; BEAT until fluffy; STIR in sour cream, onions, both cheeses, garlic salt and pepper.
SPOON mixture back into shells; PLACE shells in a baking dish.
In a 400F oven, BAKE, uncovered, until thoroughly heated, about ten minutes.
Garnish with crumbled bacon and fresh chives.
Recipe may be made ahead through step 7. Store filled shells in a covered container in the refrigerator. Resume at step 8 and serve hot.
Per Serving (excluding unknown items): 305 Calories; 22g Fat (64.3% calories from fat); 9g Protein; 19g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 410mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.