Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.