Twice-Baked Potatoes

INGREDIENTS

• 6 large white baking potatoes

• 1 small bunch of long green onions chopped

• 2 cloves of garlic finely chopped

• 2 Tbls of bacon bits

• 3 Tbls of butter

• 1/2 cup of sour cream

• 1/4 cup of milk

• 1/4 cup of chicken broth

• 1 Tbls of paprika

  PREPARATION

• Wash and wrap the potatoes in aluminum foil and make sure you poke holes in the top of the potatoes.

• Pre heat the oven to 350 degrees.

• Bake the potatoes for 1 hour.

• Saute the onions and garlic for 2 minutes in one tablespoon of butter.

• Remove the foil and slice the potatoes lengthwise and scoop out the inside of the potato leaving some inside to form a shell.

• In a large bowl mix the potatoes with the garlic and onion mixture, the remaining butter and the bacon bits, sour cream, milk and chicken broth.

• Mix thoroughly but don’t mash to the consistency of mashed potatoes.

• Fill the shells up with the mixture and sprinkle the top with the paprika.

• Place them on a cookie sheet and bake for 30 minutes in 350 degree oven.