Twice Baked Potatoes

A family favorite and naturally gluten free! ♥

4 large russet potatoes, washed and dried

4 T. butter, cut into several pieces
1/2 c. sour cream
1/2 c. milk
1 c. shredded sharp cheddar cheese
Kosher salt and fresh ground pepper to taste

Shredded cheddar cheese
Bacon bits
Sliced green onion

Preheat oven to 350 degrees. Poke several holes in each potato with a fork. Place potatoes on oven rack and bake until tender, about 1 1/2 hours. Remove from oven.

When potatoes are cool enough to handle, slice off the very top of each potato. Then carefully scoop out most of the warm potato into a large bowl. (Leave enough potato attached to the inside of the skin so the potato shell holds together.) With a fork, mash the potato together with the butter until the butter is melted.  With a large spoon, combine the sour cream, milk, cheddar cheese, salt and pepper.

Refill the potato shells with the potato mixture, creating small mounds. Arrange potatoes on a baking dish and bake for about 20 minutes, or until heated through. Remove from oven and top with additional grated cheddar cheese, bacon bits and sliced green onion. Serve immediately.