Directions

1. Preheat oven to 350.

2. Wash and pat potatoes dry. Rub each potato with a small amount of olive oil and sprinkle with salt. Pierce each potato several times and bake until a knife can be inserted smoothly. About an hour.

3. While potatoes are cooking (or prep ahead), cook bacon using your preferred method until brown and crisp. Drain on paper towels, chop into bite size pieces, and set aside.

4. Wash green onions, trim off roots, and slice whites and greens. Set aside.

5. After potatoes are done, allow them to cool for at least 15 minutes. Slice potatoes in half lengthwise and scoop out the flesh into a large bowl, leaving about a ¼ to ½ inch shell in the skins. Set the skins onto a baking sheet.

6. Combine the potato with sour cream, milk, melted butter, salt, pepper, 1 cup cheese and half the green onions. Mash with a potato masher or mix with a hand mixer until blended and creamy.

7. Spoon the mixture evenly into the potato skins. Try not to pack the mixture in too much and leave a mounded top.

8. Combine the remaining cheddar, bacon and half of the green onions in a small bowl. Distribute equally onto each potato, taking care not to pack the potato mixture.

9. Bake for 15-20 minutes or until cheese is melty and starting to brown.

   Serve immediately.