Twice Baked Potatoes

4 large russet 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, divided

8 green onions, sliced, divided

Preheat oven to 350 degrees

Bake potatoes in preheated oven for 1 hour.

Meanwhile, cook bacon to your favorite level of crispiness. Drain, crumble and set aside.

When potatoes are done slice in half lengthwise and scoop the flesh into a large bowl; save skins.  You really should do this while they are piping hot so the butter and cheese melt when mixing.  To the potatoes add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.