Shortcut Twice-Baked Potatoes with Bacon
- ¼ cup whole milk
- ¼ cup (½ stick) butter
- 4 10- to 12-ounce russet potatoes, scrubbed, each pierced several times with fork
- 3 slices thick-cut bacon, coarsely chopped
1. Sauté bacon in heavy medium skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain. 2. Bake all potatoes in microwave on high until tender, about 10 minutes per side. Cut top 3/4 inch off each potato lengthwise. Scoop cooked potato flesh into medium bowl,...