Tater's Twice Baked Taters

  Twice Baked Potatoes

• 4 large baking potatoes
• 1-2 Tablespoons Worcestershire Sauce
• 12 slices bacon, cooked til crisp and crumbled
• 1 cup sour cream
• 1/2 cup half n half or milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 10 green onions, sliced, divided

Scrub potatoes until clean.  Smear butter on skin and salt.  Prick potatoes several times to vent.  Wrap in foil and bake at 400 degrees until knife can easily cut through flesh.   About 1 hour.

Remove potatoes from foil, allowing them to cook for 10-15 minutes--or until able to handle without receiving 3rd degree burns.  Carefully cut each potato in half.  Scoop out flesh into a mixing bowl--leaving about 1/4 inch of the flesh on the potato "shell".  With a pastry brush--paint inside of shell with Worcestershire sauce.  Set aside.

To the potato flesh, add sour cream,  milk, butter, salt, pepper, 1/2 cup cheddar and 1/2 of the sliced  green onions.  Mix with a hand mixer until creamy.  Spoon mixture back into prepped potato shells.  Top each stuffed potato with remaining cheese and green onion.  Bake for another 20 minutes. 

NOTE:  These freeze VERY well.