Preheat oven to 375 degrees F.

Place potatoes on a baking sheet and bake for about an hour until potatoes become soft.

Cook Macaroni according to instructions on the box.

In a large sauce pane melt butter over medium heat. Add flour and cook for 1 minute. Slowly add Milk and bring to a boil. Add Cream Cheese and Velveeta Cheese, stir until melted and completely smooth. Turn off heat and stir in 2 cups of Sharp Cheddar until completely melted in. Add cooked Macaroni noodles and coat completely with cheese.

Remove Potatoes from oven allow to cool to the touch, halve Potatoes length wise and scoop out centers (for this I use an ice cream scooper).

In pan heat roughly 2 inches of vegetable oil ( I have a single basket fryer that I bring up to 350 degrees). Fry Potato shells for a couple of minutes until nice and golden brown. Remove from Oil and place on paper towel to absorb any access oil.

Fry Bacon, and crumble.

Fill each Potato Skin with Mac N' Cheese and top with Bacon crumbles and your favorite BBQ Sauce.