4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Cheddar cheese, grated, divided
4 green onions, sliced, divided
Poke holes in the potatoes with a fork so that they don’t explode. Then bake potatoes at 350°F for approximately 1 hour or until they are soft when you squeeze them. Alternatively, you could also microwave the potatoes (this takes about 3 minutes per potato).
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the potato into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; set aside skins. Add sour cream, butter, salt, pepper, 1/2 cup cheese, half the green onions, and milk to the potatoes. Mix everything together 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 at 350°F.