Twice-Baked Potatoes Recipe | Valerie Bertinelli | Food Network

Ingredients

• 6 russet potatoes (about 4 1/2 pounds)
• 2 tablespoons canola oil
• 1 1/2 cups milk
• 3 cups grated extra-sharp Cheddar cheese (12 ounces)
• 1 cup sour cream
• 1/4 cup finely chopped scallions (from 4 to 5 scallions), plus more for garnish
• Kosher salt and finely ground black pepper
• 5 slices cooked bacon, roughly chopped (about 1/2 cup)