PS... these also freeze beautifully .. just make and bake them and then transfer them to a zip lock bag when they have cooled .. they can then be microwaved or heated back up in the oven (thaw them in fridge overnight) for another 20 minutes at 400 degrees
Easy! To make these Quick Twice Baked Potatoes, pre-heat oven to 425 degrees and line a baking pan with foil or parchment paper. Wash and pat the potatoes dry. Take paper towels and gently run them under running water. Squeeze out any excess water and wrap each potato in a damp paper towel. Move the wrapped potatoes to a microwave safe dish and heat on high for 5 minutes. Turn the potato over and heat on high for another 5 minutes. If your potatoes are a bit large, you may need to one more pass of 5 mintues. Once they are cooked, you should be able to insert a knife easily into your potato.
Once potatoes are cool enough to handle, slice potatoes in half lengthwise and run a knife along the outside of the inside of the potato, careful not to puncture or slice the potato skin. Using a spoon, gently scoop out the potato insides into a large mixing bowl. Do not take the spoon all the way to the skin, leave a bit of potato around the edge to give the potato skin structure.
To the mixing bowl and potato, add the butter, most of the shredded cheese, most of the bacon, sour cream, milk, salt and pepper and most of the green onion. Using an electric mixer or hand masher, blend until the potatoes are the consistantcy you enjoy (chunky vs smooth). Spoon filling back into the potato boats and sprinkle with the reserved shredded cheese, bacon and green onion. Line up the potatoes on the prepared baking sheet and bake in the oven for 15 minutes or until cheese is melted.