Loaded Twice-Baked Pototoes

This is probably my all time favorite twice-baked potato recipe because it's not only easy, but freezes well for later use.

6 large potatoes, baked
1 c. sour cream
5 slices bacon, cooked
1 c. (4 oz.) shredded cheddar cheese
1 green onion, chopped
1/4 c. milk
2 T. butter, melted
1 T. chopped fresh parsley
1 t. salt
Additional shredded cheddar cheese

Cut hot potatoes in half lengthwise and carefully scoop out pulp into large bowl, leaving the shell intact. In bowl, mash pulp until smooth. Beat in sour cream, bacon, cheese, onion, milk, butter, parsley & salt. Fill shells. Cover & refrigerate for about an hour. At this point, you can choose to freeze the stuffed shells for later use. You need to wrap each potato half in plastic wrap, and place each individually wrapped half in a ziplock freezer bag or a freezer container. To serve, simply thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden and heated through. During the last 5 minutes of baking, sprinkle on additional shredded cheddar cheese.