TWICE BAKED POTATOES

4 large baking potatoes
6 slices bacon
1 cup light sour cream (do not use fat free)
1/2 cup 2% low-fat milk
4 tablespoons margarine
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup shredded low-fat cheddar cheese, divided (do not use fat free though it does not melt well)
6 green onions, chopped divided

Preheat oven to 350 degrees F.

Wrap potatoes in foil& bake in preheated oven for 1 and 1/2 hours.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.

To the potato flesh add sour cream, milk, margarine, salt, pepper, garlic powder, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.