Ultimate Twice Baked Potato

Preheat oven to 350 degrees F.

Scrub the potatoes. Place on a baking sheet and bake the potatoes for 1 hour at 350 degrees F.

While the potatoes are baking, cook the bacon in a large skillet over medium heat until crisp. Remove the bacon to paper toweling to drain. When cool, crumble and set aside.

When the potatoes are cooked, remove them from the oven and let cool for 10 minutes or until they are cool enough to handle.

Slice the potatoes in half lengthwise and gently scoop out the flesh and place it in a bowl. Be careful not to tear the skins. Set the skins aside.

Add the sour cream, milk, butter, salt, pepper, half the cheese and half the green onions to the potato flesh. Mix until creamy and blended. You can use a hand mixer for this step if you wish.

Carefully scoop the potato mixture into the reserved potato skins. Top with the remaining cheese and green onions and sprinkle with the reserved bacon.

Place the filled potato skins on the baking sheet. Return them to the oven and bake for 15 minutes at 350 degrees F.

Serve hot.