Twice Baked Potatoes

4		large baking potatoes
8  ounces		low sodium bacon
1  cup		light sour cream
1/2  serving		fat free milk
4  tablespoons		unsalted butter
1  teaspoon		salt
1/2  teaspoon		pepper
1  cup		shredded Cheddar cheese, split in half
1  cup		chopped white onion

Tip: Click on the ingredient links to learn the nutritional information for all the Twice Baked Potatoes ingredients. The serving size for any ingredient in Twice Baked Potatoes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Wash your potatoes and then poke at the skin with a fork to allow steam to escape.

Bake potatoes in the oven for an hour at 350F or 175C.
While the potatoes are cooking, cook up the 8 strips of bacon in a pan.

When they’re cooked, drain them and let them cool on a paper towel. Now break them up into small pieces with your hands and set aside.
When the potatoes are fully cooked, take them out and slice them in half lengthwise.

Now scoop out the potato flesh into a bowl. If the potatoes have been fully cooked, this should be easy. Don’t worry too much about getting all the flesh out. If you do that you could easily rip the skin apart and we want it intact.
Mix the potato flesh with the sour cream, milk, butter, salt, pepper, half of the cheese, and half of the green onions.

In other words, set aside one half of the cheese and one half of the green onions and toss everything else in with the potato flesh and mix it up.

When it’s all smooth and thoroughly mixed, spoon the mixture back into the potato skins.
Sprinkle the remaining bacon, cheese, and green onions on top of the potatoes

Put the potatoes back into the oven at 350F/175C for another 15 minutes.

Let cool just a little bit and eat! These are delicious when they’re freshly made, but are also great as leftovers. Just make sure they’re nice and hot when you eat them.