Twice Baked Potatoes

• 8 medium baking potatoes
• 1/2 stick butter
• 1 oz. carton sour cream
• 3 oz. shredded sharp Cheddar cheese
• salt and pepper to taste
• milk (if necessary, add by Tbsp.)
• 8 slices bacon, cooked and crumbled
• extra shredded cheese (if desired)

1. Bake potatoes until done. Let cool to touch.
2. Cut a 1-inch lengthwise strip from the top of each potato; carefully scoop out pulp, leaving potato shell intact.
3. Combine potato pulp and other ingredients except bacon in a medium to large mixing bowl.
4. Beat with electric mixer until fluffy; stuff potatoes with mixture. Garnish with bacon and extra cheese, if desired.
5. Bake at 350u0b0 for 15 to 20 minutes or until heated through and cheese melted.
6. You can easily substitute plain yogurt for sour cream; use low-fat cheese to reduce fat content.

baking potatoes, butter, sour cream, shredded sharp cheddar cheese, salt, milk, bacon, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837165 (may not work)