Yummy twice baked potatoes

INGREDIENTS
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS
-Preheat oven to 350 degrees F (Bake).
-Place potatoes in oven and bake for 1 hour.
-While potatoes are baking, place bacon in a large, deep skillet. Then, cook over medium high heat until evenly brown.
-Drain, crumble and set aside.
-When potatoes are finished baking, allow them to cool for 10 minutes.
-Slice potatoes in half lengthwise and scoop the inside into a large mixing bowl; save skins.
-To the potato inside, add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
-Mix with a hand mixer until well blended and creamy.
-Spoon the mixture into the potato skins.
-Top each with remaining cheese, green onions and bacon.
-Bake for another 15 minutes.
-Serve warm

New Style Green Bean Casserole

INGREDIENTS

2 tablespoons all-purpose flour

2 tablespoons butter

1 teaspoon salt

1 teaspoon white sugar

1 cup sour cream

1/4 cup diced onion

3 (14.5 ounce) cans French style green beans drained

2 cups shredded Cheddar cheese

1/2 cup crumbled butter round crackers

1 tablespoon butter, melted


DIRECTIONS
Preheat oven to 350 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in sugar, salt, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over top. In a small bowl, toss together butter cracker crumbs and remaining butter, then sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until golden and cheese is bubbly.