Twice-Baked Potatoes

***I got this recipe from my dad....he's such a great cook!***

Ingredients:
3 large Russet potatoes
3-4 tbsp. butter or margarine
1 cup cheddar cheese, shredded; plus more for garnishing
1/2 cup sour cream
4 scallions, chopped
4 slices of bacon, cooked until crisp and finely chopped (you can also use Bac-Os)

***Also, none of these ingredients are exact measurements. I just eyeball most things like this. So, please feel free to play around with the amounts.***

Directions:
Preheat oven to 375 degrees.

Place potatoes in a microwave safe dish and microwave on high for approximately 15 minutes, or until potatoes are tender when pierced with a fork.

Carefully cut each potato in half....be careful, they will be hot! This is the tricky part - Scoop out the potato from each half, making a bowl or shell out of the skin. Be careful not to scoop too close to the skin...this will make the shell too weak. Place the scooped portions into a large bowl. Mash with a potato masher. Add butter, sour cream, and cheese; stir until well combined and butter is melted. Next, add scallions and bacon pieces. Stir again.

Now, spoon a heaping amount of the potato mixture back into each potato skin shell. Bake for 30 - 35 minutes, or until the tops of the potatoes just begin to become golden brown and potatoes are heated through. Remove from oven and sprinkle with more shredded cheese. Place back into the oven just until cheese is melted.

Serve hot!