Re-Baked Potatoes

6-8 large baking potatoes

Olive Oil

1/2 C. butter

4 to 6 ounces cream cheese, softened

1 bunch green onions, chopped

1/2 pound bacon strips, cooked and crumbled

2 cups (8 oz) shredded cheddar or Monterey jack cheese

Pierce potatoes with a fork; rub oil if desired. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Let stand until cool enough to handle.

Cut each potato in half length wise. Scoop out the pulp, leaving a thin shell. Place pulp, butter and cream cheese in a large bowl and mash. Fold in green onions, bacon, cheese and pepper. Spoon potato shells. Place on baking sheet. Bake @ 350 for 20-30 minutes or until heated through. Sprinkle with additional cheese.