8 medium Russet baking potatoes
2 Tbl spoon butter
1 cup sour cream
2 1/2 cup shredded sharp cheddar cheese
1/4 cup heavy cream
1/2 cup milk
bacon bits
3 green onions, finely chopped
Pierce potatoes w fork, wrap in foil. Bake at 400F for 1 hr or until soft. Cool 10 min. Slice off top 1/3 of each potato length wise. Hollow out skins w a spoon, leaving 1/4 ” of potato inside. In a bowl, combine potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt & pepper. Mash until smooth. Stir in bacon bits and onions. Fill each potato skin w mixture and top w remaining cheese. Bake at 375F for 15 minutes or until cheese has melted.
