Wash potatoes and prick all over with a fork. Bake potatoes at 350°F for one hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crisped. Drain well on paper towels, crumble, and set aside.

When potatoes are done, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large glass or ceramic bowl, saving the skins. Be careful not to scrape too close to the skins or they will tear.

Add yoghurt, milk, butter, salt, pepper, 1/2 cup cheese, and half the green onions to the potato flesh. Mix with a hand mixer until creamy. Spoon the mixture into the potato skins. Top each with the remaining cheese, green onions, and bacon crumbles. Bake uncovered for another 15 minutes or until cheese melts. Serve warm.

Makes 8 servings.

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