Food

Preheat Oven to 400°F. 

Scrub the potatoes and pierce with a fork twice to prevent them from exploding in the oven while baking. Space the potatoes apart on the middle rack and bake until they are soft all the way through (approximately 50 minutes).

While the potatoes are baking, in a medium bowl, fold in one cup of cheese and three quarters of the chopped green onions into sour cream. Cover and place the sour cream in the refrigerator until the potatoes are cooked.

Transfer the baked potatoes to a cutting board and make sure to leave the oven on. 

When potatoes are cool enough to handle, slit them lengthwise across the top. Cut deep enough to remove the potato’s insides but not enough to slice all the way through. While being careful not to tear the skin, scoop the insides of the baked potatoes out and transfer to a large bowl. 

Mash the cooked potatoes with a fork until smooth. Add the sour cream mixture and blend together.

Use a small spoon to stuff the potato skins with this mix. Return the stuffed potatoes to the hot oven and bake for 10 minutes. 

After baking, sprinkle the crumbled bacon, remaining cheese and green onions on top of the potatoes.

Serve immediately or let cool, wrap tightly and refrigerate for up to two days.