ULITMATE TWICE BAKED POTATO

4 large baking potatoes, washed and baked

8 sliced bacon, cooked and crumbled

1 cup sour cream

½ cup milk

4 TBL butter

½ tsp garlic powder

½ tsp salt

½ tsp pepper

4 oz cream cheese

1 cup cheddar, divided

8 finely diced green onions – or – ½ tsp onion powder with 1 tsp. dried chives

Cut cooked potatoes in half length-wise.  Scoop out potatoes and save the skins. Mix the potato meat, sour cream, milk butter, salt pepper, cream cheese, ½ cup cheese and the onion with a hand mixer until well blended and creamy. Spoon into potato skins. Top with remaining cheese and bacon. Bake 15 minutes.

Can make these up ahead of time without the cheese and bacon sprinkle on top. Pull straight from fridge and bake 30 minutes at 350. Add cheese and bacon and bake 5 more minutes.

Or -- Freeze the stuffed potato skins, with cheese & bacon on the side.  Thaw and bake according to the fridge directions.