Ultimate Twice-Baked Potatoes

This twice-baked potato recipe is wonderful and always a big hit! I’ve been making these for years — they make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

4 large baking potatoes

8 slices bacon

1 cup sour cream

½ cup milk

4 tablespoons butter

½ teaspoon salt

½ teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

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

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.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

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 the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.

Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes.