Crock-Pot Twice Baked Potatoes

I made these Twice Baked Potatoes this morning for our church pitch-in dinner today. In fact, this is what I bring to just about every pitch-in dinner that I attended.
They are always well received!

Here is the Crock-Pot pot version of the recipe:

Crock-Pot Twice Baked Potatoes

6 medium sized potatoes

8 slices of bacon

1 cup sour cream

1/2 cup milk

1/4 cup butter

1/2 tsp. salt

1/4-1/2 tsp. pepper

1 cup shredded cheddar cheese

8 green onions

Wash potatoes and puncture with a fork.

Place in the crock pot and cook on high for 3-4 hours. DO NOT ADD WATER.

While potatoes are cooking you can prepare your other ingredients. Fry and crumble the bacon, slice the green onions, shred your cheese (if you don't buy pre-shredded cheese), melt the butter, and warm the milk and sour cream.

Once potatoes are soft, lift out of the Crock-Pot and cool for 10 minutes before handling.

Cut potatoes in half, length-wise, and scoop out the potato flesh, leaving a 1/4" around the edges. Try not to break or crack any of the potato "boats".

Put the potato flesh into a large mixing bowl. Mash the potato flesh partially.

Add the crumbled bacon, sour cream, butter, milk, salt, pepper, and 3/4 of the shredded cheese, and 3/4 of the sliced green onions. Stir until mixed thoroughly.

Spoon filling into the potato boats.

Sprinkle remaining cheese and green onions over the top.

Layer into the Crock-Pot. Separate each layer with a piece of greased wax paper, grease side down, to prevent the cheese from sticking.

Keep Crock-Pot on low until serving time.