Stuffed Baked Potatoes - cooking recipe

Ingredients

2 large potatoes
4 Tbsp. butter
1/2 c. sour cream
2 Tbsp. milk
2 green onions, minced
2 slices bacon, cooked and crumbled
salt and pepper to taste
6 Tbsp. Cheddar cheese, shredded

Preparation

Microcook potatoes on High for 6 to 8 minutes.
Let stand 5 minutes to finish cooking.
Cut potato in half lengthwise.
Scoop pulp into a medium bowl, leaving enough pulp inside shell to hold potato shape.
With a wire whip, beat hot potato until almost smooth.
Add butter and sour cream.
Beat until smooth.
Add milk; stir in green onion and bacon.
Add salt and pepper to taste. Spoon mixture into potato shells, forming into mounds.
Place potatoes in shallow baking dish; sprinkle with cheese and microcook on High for 2 to 3 minutes or until cheese melts.
Yield:
4 servings.