Twice Baked Potatoes

I have always wanted to try twice baked potatoes and for some reason or another I haven't until now. I think it's because I hate baking potatoes. My potatoes always take longer to bake through than the recipe says and even when I think my potatoes have baked all the way through, they are still hard in the very center. Both these things happened to me when I made these potatoes but the undercooked part was resolved by the potatoes being put back into the oven a second time. The potatoes were great and a huge hit, but I'm definitely going to stick to making mashed potatoes (that probably makes me boring, huh?).

Twice Baked Potatoes
Source: PONYGIRL64 on AllRecipes.com

4 large baking 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 (I omitted)

Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

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 flesh into a large bowl; save skins. To the potato flesh 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.

Enjoy!