Twice-Baked Potatoes in a Dish and Potato Skins

Summary: I’m making up the potato skins recipe based on what I remember eating at the Black Angus waaaaay back when I was a kid. I just remember them being crisp, cheesy, and bacony. Mmmm

Ingredients: 

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

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