Twice-Baked Potatoes with Crispy Bacon and Green Onion Crust

Preheat the oven to 375°F. Scrub the potatoes and poke them all over with a fork. Bake in the oven for 50-60 minutes until tender. Allow to cool slightly.

Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble.

Slice the cooled potatoes in half lengthwise. Carefully scoop out the flesh, leaving a thin border to maintain the shell's shape.

In a large bowl, mash the potato flesh with sour cream, milk, butter, salt, pepper, and finely chopped green onions. Mix until smooth and well combined.

Fold in the crumbled bacon and half of the shredded cheddar cheese.

Fill each potato shell with the mashed mixture, then sprinkle the remaining cheese on top.

Bake the filled potatoes in the oven for an additional 20 minutes until heated through and cheese is melted.

While baking, prepare the green onion crust by finely chopping remaining green onions and mixing with a little olive oil and a pinch of salt. Spread this mixture over the top of the baked potatoes during the last 5 minutes of baking for a crispy, flavorful topping.