Pre heat oven to 400.
Pierce skin of potato and place on rack in oven.
Cook 45 minutes – 1 hour until tender to touch and cooked through.
Let rest on counter 15 minutes, until cool enough to handle.
Cut a small top ¼ of the potato off and discard. With a tablespoon gently remove most of the potato flesh, leaving enough so that the skin maintains shape; about ¼ inch.
In a small dish mix potato and butter, while potatoes are warm.
Cut block of cream cheese into 8 cubes. Add potatoes and cream cheese to ricer (together) until all potatoes are riced.
Add sour cream and salt to potatoes and stir to incorporate.
Return mixed potato flesh to the skin.
Garnish with cheddar cheese if desired.
Bake in oven for 20 minutes until warmed through.
Garnish with sour cream, green onion and/or bacon.
Or if freezing, wrap each potato with plastic wrap once assembled. Defrost in the refrigerator and warm through. Then garnish as desired.