4 large baking potatoes
2 tbsp butter
1/2 (8 oz.) pkg. cream cheese
splash of milk
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese, divided
2 tbsp. chopped chives
6 slices bacon, cooked crispy and broken into pieces

Bake potatoes until soft. let cool until able to handle with bare hands. Cut potatoes in half long ways. Scoop out center of potato into a separate bowl. I recommend using a teaspoon. Be careful to leave the skins intact and whole.

Place empty skins on a tin foil covered baking sheet and set aside. Add butter, cream cheese and 1 cup shredded cheese, milk and salt and pepper to potato middles. You want the consistency to be like really creamy mashed potatoes.

Fold in bacon pieces and chives. Fill potato skins with mashed mixture, top with remaining 1/2 cup cheese and bake in oven at 350°F until cheese in melted and slightly brown.

Submitted by: Rebecca Young