Beef and Potato Boats

This is not just another filled baked potato. Creamy mashed potatoes are on top, but underneath there is a surprise waiting for your fork. Your family will wonder when you had the time to go to cooking school.

BEEF AND POTATO BOATS
4 LARGE baking potatoes
4 slices bacon
3/4 pound lean ground beef
3 green onions minced.
1 1/2 teaspoons salt, divided
1/2 cup sour cream
2 tablespoons margarine
Milk
1/2 cup shredded Cheddar cheese

Bake potatoes at 400 F, for one hour or until tender. Saute bacon until crisp. Drain and crumble. Discard drippings. Mix together the ground beef and onions. Shape into large patties. In same skillet, brown patties 5 minutes on each side or until cooked through, then break into small chunks. Sprinkle with 1/2 teaspoon salt. Stir in sour cream and crumbled bacon. Remove from heat. Split the baked hot baked potatoes in half lengthwise. Scoop out centers, leaving a quarter of an inch, being careful not to break the shells. Mash potatoes, beating in 1 teaspoon salt and the margarine. Add enough milk to make creamy, but not too stiff. Spoon the meat mixture into the shells, dividing evenly. Top with mashed potatoes, completely hiding the meat mixture. Sprinkle with shredded cheese. Return to oven and bake at 400 F. for 20 minutes or until cheese is bubbly hot.