Preparation:
Either bake potatoes for an hour at 400° F, or microwave them. Meanwhile, fry the bacon in a nonstick skillet, drain, and then crumble. Set that aside. Wipe off the skillet, spray with nonstick spray, and sauté the garlic for a minute. When the potatoes are done; let them cool. Raise the oven temperature to 450° F. Slit them carefully down the middle and scoop out the insides, leaving the shells intact. Put it in a medium bowl, and add to it sour cream, milk, half of the cheese, 3 tablespoons of the onion, the garlic, and half the bacon; mash it all together. Fill shells with the mixture and top with rest of the bacon, cheese, and onions. Bake for another 15 minutes.
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