Twice-Baked Bacon & Cheddar Potatoes

Ingredients:

• 2 large baking potatoes, unpeeled and baked
• 1/2 cup Country Crock® Spreadable Butter With Canola Oil
• 2 Tbsp. milk
• 1/8 tsp. salt
• 1/2 cup shredded cheddar cheese (about 2 oz.)
• 2 slices bacon, crisp-cooked and crumbled

Directions:

1. Preheat oven to 350°.   Cut a lengthwise slice from top of each potato. Scoop out pulp from each potato leaving  1/8-inch-thick shells; set aside.   In medium bowl, mash pulp, then stir in Country Crock® Spreadable Butter With Canola Oil, milk and salt. With electric mixer on medium speed, beat until fluffy. Stir in cheese and bacon.   On baking sheet, arrange potato shells. Evenly fill with potato mixture. Bake 30 minutes or until heated through.