Makes 12 servings
8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided
Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in large bowl. Stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.
Transfer mixture to a greased 11x7 baking dish. Top with remaining cheese and green onions. Sprinkle with reserved bacon. Bake 15-20 minutes until heated through and melty.
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