Twice Baked Potatoes

Ingredients:

 8 large baking potatoes

 1 package bacon, cooked and crumbled

2 cup sour cream 

½ cup milk

 1 stick butter

 1 teaspoon salt

 1 teaspoon pepper

 1 cup shredded Cheddar cheese, divided

 8 green onions, sliced, divided

 Directions:

 Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle. (I hold mine with a pot holder if I’m in a hurry.  I also go ahead and put the butter in the bowl so the hot potato can melt it as I scoop). Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy.  Spoon mixture back into shells.  Top with reserved cheese and green onion.  Bake at 350 for 30 minutes.