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Adjust an oven rack to the middle position and reheat the oven to 400 degrees. With a fork or skewer, poke some holes in each potato to let moisture escape while it cooks.
Rub each potato all over with olive oil, then season generously with seasoned salt (I like 2 teaspoons seasoned salt divided among all 12 potatoes).
Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 50 to 60 minutes. Remove from oven and cool 10 minutes. Line a rimmed baking sheet with foil for easy cleanup and increase oven temperature to 425 degrees.
Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl (reserve for another use) leaving about 1/4" border around the edges and middle.
Arrange the potato halves on prepared baking sheet. Divide scallions, bacon, and sausage among potato halves. Press the filling evenly into the skins. Sprinkle each with shredded cheddar.
Bake until cheese is bubbly and golden, about 10 to 15 minutes. Remove from oven and top with guacamole, sour cream, olives, and tomatoes. Garnish with chives and serve.