Ingredients:
4 large russet potatoes
½ cup milk
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
2 green onions, sliced
Salt & pepper to taste
Preparation:
Preheat oven to 400°F (200°C). Bake potatoes for 45–60 minutes until tender. Let cool slightly.
Cut potatoes in half and scoop out the insides into a bowl.
Mash with sour cream, milk, half the cheese, bacon, green onions, salt, and pepper.
Spoon mixture back into potato skins, top with remaining cheese.
Bake for 15–20 minutes until heated through and cheese is melted. Serve hot.
