2 (10 oz.) baking potatoes
Vegetable oil
1/4 c. sour cream
2 tbsp. butter
2 tbsp. milk
1 tbsp. chopped green onions
1/4 tsp. salt
Dash of pepper
2 slices bacon, cooked and crumbled
1/4 c. (1 oz.) shredded Cheddar cheese

Wash potatoes, and rub skins with vegetable oil. Bake at 400 degrees for 1 hour or until done. Allow potatoes to cool to touch. Cut a 1-inch strip lengthwise from top of each potato; carefully scoop out pulp, leaving shells intact.

Combine potato pulp, sour cream, and remaining ingredients except cheese in a small mixing bowl. Beat at medium speed of an electric mixer just until potato lumps disappears; do not over beat. Stuff shells with potato mixture. Bake at 350 degrees for 15 minutes; top with cheese, and bake an additional 5 minutes. Yield: 2 servings.