Guilt-Free Twice-Baked Potatoes

Preheat your oven to the desired temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Place potatoes in the preheated oven and bake until they can be pierced with a fork easily, which should take around 1 hour. Allow the potatoes to rest for 10 minutes before proceeding.

In a separate process, cook bacon in a large skillet over medium-high heat until it reaches an even brown color. Remove the cooked bacon from the skillet, crumble it into small pieces, and set it aside for later use.

Slice the potatoes in half lengthwise and carefully scoop out their flesh into a large bowl. Set aside the potato skins for later use. Combine the scooped-out potato flesh with sour cream, milk, salt, pepper, 1/2 cup of Cheddar cheese, and half the chopped green onions in the bowl. Use a hand mixer to blend everything together until you achieve a smooth, creamy consistency.

Spoon the potato mixture back into the prepared potato skins and top each one with the remaining 1/2 cup of Cheddar cheese, 4 slices of green onions, and crumbled bacon.

Place the stuffed potato skins in the oven and bake until the filling is hot and the cheese has melted, which should take around 15 minutes.