Twice-Baked Potatoes in a Dish and Potato Skins
INGREDIENTS
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9 medium russet potatoes
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4 ounces cream cheese
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1/2 cup sour cream
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4 tablespoons butter
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3 cloves garlic, finely chopped
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1/2 to 3/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 to 1/2 cup milk (if potatoes are too thick)
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1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
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2 1/2 to 3 cups shredded cheddar cheese
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canola oil to fry in
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sour cream, if desired
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3 green onions, sliced
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