Twice Baked Potatoes

This is one of my favorite potato dishes.

4 large baking potatoes

Kosher salt
Fresh ground pepper
1 head of garlic (outer layers removed)
8 slices of lean bacon
1 cup lite sour cream
½ cup of milk
4 tablespoons of lite butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded cheddar-jalapeno cheese, divided
6 green onions, chopped, divided

Rub potatoes with oil and sprinkle with kosher salt and fresh ground pepper. Do the same for the head of garlic and wrap in tin foil. Bake potatoes and garlic in a 350 degree oven for 1 hour to 1-1/2 hours, depending on the size of the potatoes.

While potatoes are baking, cook bacon in large skillet over med high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done, let cool 10-20 minutes.

Slice potatoes in half lengthwise and scoop the flesh into a large bowl, saving skins.

Add to the potato flesh, 5-6 cloves of the roasted garlic (use the remaining cloves to spread on bread or toast), sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 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 15 minutes, uncovered.

Serves 8.