Directions

1. 1. Place a sheet of oluminum foil over the front of the center rack in the oven then preheat oven to 400 degrees F.
2. 2. Wash and dry the potatoes. Spray them with cooking spray or lightly oil them and then sprinkle salt lightly on all sides.
3. 3. Place them on the aluminum foil and let them bake for one hour or until a fork passes easily through the skin and into the potato.
4. 4. Cook the bacon in a skillet over medium heat until evenly brown. Drain and crumble it; set aside.
5. 5. When potatoes are done allow them to cool for about 10 minutes or until they can easily be handled.
6. 6. Slice the potatoes in half lengthwise and scoop the flesh into a large bowl reserving the skins.
7. 7. To the bowl of potatoes add the sour cream, milk, butter, salt, pepper, half the cheese and half of the green onions. Mix with a hand mixer until well blended and creamy. Divide the mixture between the eight potato skins.
8. 8. Top each with the remaining cheese, green onions and bacon.
9. 9. Bake for another 10 to 15 minutes.