Twice-Baked Potatoes II

Ingredients

• 4 ea. (7–9 ounces) medium Russet potatoes
• 1 tablespoon butter
• ½ cup sour cream
• 1¼ cup shredded sharp cheddar cheese
• 2 tablespoons heavy cream
• ¼ cup milk
• Salt and pepper to taste
• 2 strips bacon, cooked and diced
• 1 or 2 green onions, finely chopped

Method

1. Preheat oven to 400°F.
2. Pierce potato skins with a fork and wrap in foil.
3. Bake potatoes for 1 hour or until soft.
4. Reduce oven temperature to 350°F.
5. Carefully remove potatoes from oven and cool for 10 minutes.
6. Cut potatoes at top ⅓ lengthwise and remove tops.
7. Scoop out pulp with a small spoon, to about ¼ inch from skin.
8. Mash potato pulp with a fork until smooth.
9. Add butter, sour cream, ½ cup shredded cheese, heavy cream, milk, salt, and pepper, mash until well combined and smooth.
10. Stir in bacon and onion.
11. Spoon or pipe the mixture into the empty potato shells.
12. Top with the rest of the cheese.
13. Bake for 15 minutes, or until cheese is melted.