Preheat the oven to 350 degrees and place washed potatoes on a baking sheet.  Drizzle with the 3 tbsp of butter or bacon grease.  Sprinkle liberally with salt and pepper and shake the pan to roll the potatoes and coat with the butter/oil and seasonings.

Bake for about 45 minutes or until the potatoes are fork tender.  Remove from the oven and let them cool enough to handle.  Cut each one in half with a sharp knife.  With a small spoon or melon baller tool, scoop out the middle of each half and put it into a large bowl.  Arrange the scooped out potato skins on the baking sheet.

Add the ¼ cup of melted butter, sour cream, bacon, and cheese to the reserved potato filling.  Season with salt, pepper and garlic powder to taste and blend together with an electric mixer until smooth.  Scoop or pipe the filling into the hollowed-out potato skins.  Return to the oven for about 20 minutes until slightly golden brown on top.

Cool slightly and ENJOY.  Serve with ranch or sour cream.