Twice-baked new potatoes
3 t0 4 pounds of red-skinned baby potatoes
8 slices bacon
1 package cream cheese, softened
1 cup sour cream
1/2 cup milk
1 cup shredded Cheddar cheese
8 green onions, sliced
salt & pepper to taste
Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400 degrees F for 50 minutes or until tender. Allow to cool to the touch.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Make sure that it's crumbled fine enough to fit through the tip of the piping bag.
When potatoes are cool enough to touch, slice potatoes in half lengthwise and use a melon-baller to scoop the flesh into a large bowl; save the skins.
To the potato flesh add sour cream, milk, cream cheese, salt, pepper, cheese, bacon and green onions. Mix with a hand mixer until well blended and creamy.
Using a piping bag and a large round tip, fill the potato skins with the potato mixture. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
NOTE: These can be made ahead of time because they freeze really well. Just freeze before the second bake. When you want to serve, thaw them and then bake them until they're heated through.
NOTE: you can set aside some of the bacon, cheese and green onions to top the potatoes just before the second bake. I generally don't do that because it makes a mess when I freeze them.