Cut top off cooled baked potatos, save top and remove flesh from potato into a bowl.
Combine all the seasoning mix for fryed pototos in a small bowl. Heat oil in Dutch oven or large deep pot to 350. Fry potato shells and their tops until golden, about 4 minutes. Remove to a rack, sprinkle all over with seasoning and cool on rack
In a small skillet , add the teaspoon of butter, add shallot and garlic and soften minute. Add cream and simmer about 5 minutes until beginning to thicken. Remove from heat
Mash the potatos in the bowl. I use a ricer for this for very smooth potatos, but any way is fine. Add cream mixture, romano , cheddar and cream cheeses, pepper, hot sauce, chives, parsley and Cajun seasoning, mix together.
Preheat oven to 425. Line a baking pan with foil. Spray with non stick spray.
Fill potato shells with mashed potato mixture. Push cold butter piece into center of potato
Add slice of cheddar cheese on top, then place top of potato on.
Cross bacon over top and secure with a toothpick. The potatoes can be prepared ahead and refigerator at this point up to 2 days in advance. Bring to room temperature before baking.
Bake in oven on prepared pan until hot and cheese is melted and bacon is crisp. About 15 minutes.
