• Preheat oven to 350°F (180°C).
• Using 2 tbsp (30 mL) butter, grease potatoes on all sides. Sprinkle with salt, dividing equally, then place on a rimmed baking sheet. Bake on middle rack in preheated oven for 1 hour and 15 minutes or until cooked through. Remove potatoes from oven and let stand for about 15 minutes, until cool enough to handle.
• Cut potatoes in half lengthwise. Carefully scoop cooked potato into a large bowl, leaving 1/8 inch (3 mm) pulp all around inside of potato skin.
• To cooked potato in bowl, add remaining butter, cream cheese, sour cream, milk, 3/4 cup (175 mL) Cheddar cheese and half the bacon. Season to taste with salt and pepper. Using an electric hand mixer or hand masher, mix together until creamy. Do not overmix. 
• Spoon potato mixture back into potato skins. Top with remaining cheese and bacon; sprinkle with dried dill.

MAKE IT NOW

• Preheat oven to 350°F (180°C). Place potatoes on a baking sheet lined with parchment paper, spacing apart. Bake in preheated oven for 20 to 22 minutes, until cheese is melted and bubbling. Remove from oven and let cool for l5 minutes. Sprinkle with dill, if using.

MAKE IT A FREEZER MEAL

• Before filling potatoes, let filling cool completely, then fill as directed. Wrap each potato separately in plastic wrap. Place potatoes in 2 labeled gallon-size (4 L) freezer bags. Seal, removing as much air as possible, and freeze.

COOK FROM FROZEN

• Preheat oven to 350°F (180°C). Remove plastic wrap from potatoes and place on a baking sheet lined with parchment paper. Bake for 35 to 40 minutes, until hot in the center and cheese is bubbly. Sprinkle with dill, if using.