Easy Twice Baked Potatoes
4 large baking potatoes
1/2 cup sour cream
2 tablespoons melted butter
2 teaspoons garlic salt
3 to 4 tablespoons milk
4 to 8 strips of bacon, cooked and crumbled
1 cup shredded cheddar cheese
3 tablespoons chopped scallions, chives or parsley
Wash and dry potatoes and place them on a baking sheet or on the oven rack. Bake in a preheated 375° oven for 45 to 60 minutes, or until tender. Cut a thin slice from the top of each potato. Let cool a bit and carefully scoop out most of the potato flesh into a bowl, leaving shell intact. Add sour cream, butter, garlic salt, and 2 tablespoons milk. Use a mixer to beat until fluffy. Add more milk if needed. Stir in bacon, cheese, and 2 tablespoons of scallions or chives. Pile potato mixture into the shells. Place stuffed potatoes in a casserole dish or baking pan that has been sprayed with cooking spray. Bake in a preheated 375 degree oven for 20 to 35 minutes until warmed through and golden. Top with remaining scallions, chives or parsley before serving.
Potatoes can be prepared and refrigerated up to 3 days before baking and serving.