8 baked potatoes (about 8 oz. each)
1 c. butter, melted
Salt
Pepper
1 c. hot milk
6 slices lean bacon, fried crisp, crumbled
4 green onions, chopped
1 clove garlic, minced, sauteed in 1 tsp. butter
1/4 c. chopped parsley
1 c. sour cream
Parmesan cheese

Slice top off potatoes lengthwise just enough to remove potato pulp. While still hot, carefully scoop out the pulp with a spoon, leaving about 1/4 inch potato with the skins. Set skins aside on a cooky sheet. Put potatoes through a ricer or food mill while still hot. Add butter, salt, pepper and enough hot milk to make a consistency of mashed potatoes. Fold in the bacon, onions, garlic and parsley.

Fill potato skins with mixture, dividing equally. Smooth tops with moist hand. At this point they could be covered and refrigerated. Just before baking, spread evenly with sour cream. Sprinkle with Parmesan cheese to cover well. Press lightly. Bake at 425 degrees for 20 to 25 minutes or until piping hot. 8 servings.