Double Baked Stuffed Potatoes

Ingredients

• 4 big baking potatoes
• 8-10 slices bacon, cooked and crumbled
• 1 c sour cream
• ½ c milk
• 6 tbsp. butter
• 1 ½ cup shredded cheddar cheese
• ¼ c green onions, diced
• salt and pepper

Directions

1. Preheat oven to 350.
2. Wash and dry the potatoes, then prick holes all over with a fork to allow steam to escape. Rub the skins with 2 tbsp. butter then salt and pepper well. The butter will help it stick.
3. Bake for an hour. You can check to see if they are done by poking with a fork for tenderness.
4. Remove from the oven and allow to cool for 15 minutes.
5. Slice potatoes in half lengthwise and scoop out the flesh with a spoon and reserve to a medium sized bowl.
6. You don’t want to remove all the flesh, leave a little near the skin so it will hold its shape. Once you have all the insides scooped out into a bowl mix in the sour cream, milk, butter, 1 cup cheese, ½ tsp salt and ¼ tsp pepper. Mix well with a fork or in an electric mixer, to the consistency of mashed potatoes with a few little lumps.
7. Spoon mixture back into potato skins, place in a baking dish, top with bacon and cheese. And back into the oven for 15 minutes at 350. Remove and top with green onions to serve.