Potato Skins

• 12 large potatoes, baked, cooled, and halved
• 2 cup milk
• 1 lb bacon, cooked and reduced to bits
• 3 large green onions, chopped
• 1 cup sour cream
• 1/2 cup pecorino Romano
• 1 cup Monterey jack cheese, shredded, for stuffing
• 1 tsp salt
• 1 tbsp ground black pepper
• 1 tbsp granulated garlic powder
• 2 cup Monterey jack cheese, shredded, for topping

1. Scoop the potato out of the potato halves aggressively.
2. Leave the halves as mostly skin, and put the potato scooped into an 8 quart pot.
3. Heat the pot on medium high, and add the milk.
4. Stir until fully incorporated and thick enough to stack.
5. Add the bacon bits, onions, sour cream, Romano, jack, salt, pepper, and garlic, and mix thoroughly.
6. Spoon the mix back into the potato skins, and place them into a large sheet cake pan.
7. Top the filled skins with the Monterey jack, and broil the pan of skins for about ten minutes, or until the cheese browns.
8. Serve and enjoy!!
9. !

potatoes, milk, bacon, green onions, sour cream, pecorino romano, cheese, salt, ground black pepper, garlic, cheese

Taken from cookpad.com/us/recipes/354978-potato-skins (may not work)