Stuffed Baked Potatoes

• 6 medium Russet potatoes
• 1/4 c. butter
• 1/4 c. sour cream
• 1/4 c. milk
• 1 1/2 c. grated Cheddarella cheese
• 1/2 lb. bacon, cooked and crumbled
• 1/8 c. chopped green onion
• 1/4 c. chopped red onion
• 1 tsp. garlic salt
• 1 tsp. coarse ground pepper
• sour cream

1. Scrub potatoes and bake in 350u0b0 oven until done and skins begin to crisp, approximately 40 minutes.
2. Remove from oven and cut in half lengthwise; scoop potato out of skins very carefully. Mix potato, butter, milk, sour cream, bacon, garlic, 1/2 of green onion, red onion and 1 cup of cheese, salt and pepper.
3. Make sure potato is mashed smooth.
4. After mixing, spoon back into skins, dividing evenly between the 12 skins.
5. Top with remaining 1/2 cup cheese; sprinkle with the remaining green onion.
6. Bake at 300u0b0 for 20 minutes, or until cheese is melted and beginning to bubble. Cool for 10 minutes and serve with a small dollop of sour cream on top.
7. Serves family or group of 8.

potatoes, butter, sour cream, milk, cheddarella cheese, bacon, green onion, red onion, garlic salt, coarse ground pepper, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=674889 (may not work)