Bake It Twice, Eat It Once

Twice Baked Potatoes:

8 Russet baking potatoes
2 Tbsp. butter
1 cup sour cream
2 1/2 cups shredded cheese, divided
1/4 cup heavy cream (Fat Free Half and Half)
1/2 cup milk
salt and pepper to taste
4 strips bacon, cooked and crumbled
3 green onions, finely diced

Peheat oven to 400 degrees. Wash the potatoes and prick them with a fork. Bake for one hour. Cool slightly, and then slice the top 1/3 off of each potato lengthwise. Hollow out the potatoes, leaving 1/4 of the potato inside. Combine reserved potatoes with butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt, and papper. Mash until mixture is smooth. Stir in the bacon and onions. Fill each skin with mixture and top with remaining cheese. Bake at 350 degrees for 15 minutes until cheese is melted.