Preheat oven to 400 degrees F. To cook the potatoes, place directly on the oven rack and cook for 30 minutes. Turn, pierce with fork a few times, and continue cooking for another 30 minutes. They should feel soft when gently squeezed at this point. If the potatoes are still hard, cook for another 15 minutes, check for softness again, and either remove from oven if soft or continue rotating, cooking and squeezing. Allow potatoes to cool enough to handle.
Cut the top off each potato and set aside. You want to remove just the top section in order to leave enough potato to create a boat. Use a spoon to scoop out as much potato as you can into a large bowl without ripping the skin. Be sure to leave enough potato in the skin to provide a sturdy structure for the refill.
Combine potato with butter, sour cream, and cheese until well combined. Season with salt and pepper to taste. When the mixture is seasoned enough that you want to forgo putting them back in the skin and eat the entire bowl right then and there, then you're ready to fill the skins.
Scoop the mixture back into the skins. Use back of spoon to gently compact it but take care not to tear the skins. The filling will create a mound over the opening.
Smash the bacon pieces into the top of each potato.
If cooking immediately, bake on baking sheet in 375 degree F oven for about 20 minutes.
If storing to make ahead, place tops back on potatoes, wrap in foil, place in resealable plastic bag, and freeze.
To reheat on campfire, thaw (if previously frozen) and place on rack above hot coals and remove when completely heated through.