Scrub the potatoes and pat them dry. Prick them all over with a fork and bake directly on the centre oven rack in a preheated 205C/400F oven for 1-1 1/4 hours or until very tender. Remove them from the oven using an oven mitt and slice each potato in half lengthwise. Scoop out the pulp with a spoon, leaving about 6 mm / 1/4 inch of potato in each shell to help it keep it's shape. Place the pulp in a large mixing bowl. Place the scooped out shells on a large baking sheet and set aside.

Using a hand masher or electric beater, mash or whip the potatoes until they are smooth (do not use a food processor as this will make the potatoes gluey). Beat in the salt, pepper, nutritional yeast and tabasco sauce. Gradually beat in the milk, using just enough to make the potatoes creamy and soft but not runny. Stir in the fake bacon bits and scallions and mix until evenly distributed.

Spoon the potato mixture into the reserved shells, distributing it among them as well as uniformly as possible. Sprinkle the tops of the potatoes with paprika and return them to the 205C/400F oven to bake for 20-25 minutes or until lightly browned on top. Serve hot.