#440 - Twice Baked Potatoes

(by Shirley McNevich)

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup green onions (optional)

Preheat oven to 350 degrees. Wash outside of potatoes. Bake potatoes in preheated oven for 1 hour (you can wrap them in aluminum foil if you wish). While they are baking, place bacon in a large, deep skillet. Cook bacon over medium heat until brown. Drain, crumble and set bacon aside. When potatoes are done cool them for 10 minutes. Slice potatoes in half lengthwise and scoop the potato flesh into a large bowl--save the skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/4 cup green onions (optional). Mix by hand until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining green onions and bacon. Place them on a cookie sheet. Bake for another 12 minutes, remove from oven and sprinkle with remaining cheese, return to oven and bake until cheese is melted.