TWICE BAKED POTATOES

serves 4
can stand alone or be served with recommended sides: steamed or roasted veggies, salad, soup, chiliINGREDIENTS:

4 large baking potatoes, washed and scrubbed, not pierced

8 slices bacon (optional)

½ cup milk

4 tablespoons butter

½ teaspoon salt

½ teaspoon pepper

1 cup shredded cheddar cheese, divided

8 green onions, sliced, divided

Preheat oven to 350 degrees.  Bake potatoes in preheated oven for 1 hour.  Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.  When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add milk, butter, salt, pepper, ½ cup cheese and half the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.  Bake for another 15 minutes or freeze.

Freezer Meal: Wrap them individually in a double layer of plastic.  When ready to use, remove from freezer and bake at 350 degrees for about 30-45 minutes.  No need to thaw first.