TWICE BAKED POTATO CUPS

6 baking potatoes
vegetable oil
1 cup shredded cheddar cheese
1/2 cup milk
cooked bacon, chopped
1/2 cup sour cream
6 green onions, chopped
salt and pepper to taste

*reserve extra cheese, bacon and green onions to garnish after they come out of oven if desired.

Brush potatoes with vegetable oil and bake them on a sheet pan for 1 hour 10 minutes at 400*. When semi cool slice potatoes in half in the middle, slice the ends off to make a flat surface. Place potatoes in a muffin pan and scoop out the insides carefully not breaking the skin with a spoon (leave a small liner of potato against the skin).

In a bowl mix potato, cheese, sour cream, milk, salt, pepper, green onions and bacon together. Fill mixture back into potato cups.  Bake for 25 minutes at 400º.