Twice-Baked Potatoes in a Dish and Potato Skins

I’m making up the potato skins recipe based on what I remember eating at the Black Angus waaaaay back when I was a kid. I just remember them being crisp, cheesy, and bacony. Mmmm


INGREDIENTS
9 medium russet potatoes
4 ounces cream cheese
1/2 cup sour cream
4 tablespoons butter
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 cup milk (if potatoes are too thick)
1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
2 1/2 to 3 cups shredded cheddar cheese
canola oil to fry in
sour cream, if desired
3 green onions, sliced