In a medium pot, add enough water to cover potatoes. Bring to a boil over high heat then reduce to medium high. Boil potatoes for 15 minutes. Remove and allow to cool down for handling.

When potatoes have cooled enough to handle, slice each one in half.

Preheat oven to 350°F.

Add the cream cheese and butter to a mixing bowl. With a spoon score a line around each potato leaving some edge and scoop out the inside. Add the potato filling to the mixing bowl with the cream cheese mixture.

Combine the potato filling with cream cheese and butter then season with salt and pepper and add in the cheese.

Use a spoon to fill each potato shell with the mixture. Top with bacon bits and a little shredded cheese. Set stuffed potatoes on a small baking sheet. Bake 20 minutes.