Cheese and Bacon Potato Casserole

6 medium baking potatoes
6 slices cooked bacon, crumbled
1 stick margarine, melted
1 cup shredded cheddar cheese
1 cup shredded Velveeta cheese
1 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped

Directions:
Cut unpeeled potatoes into halves. Place in large saucepan, cover with water, and boil until potatoes are tender. Drain. Preheat the oven to 350°. Quarter the potatoes and arrange in a baking dish. Stir salt and pepper into melted butter. Pour melted butter over potatoes. Sprinkle bacon crumbles and grated cheese evenly over the potatoes. Place in hot oven until cheese is melted. Garnish with chopped green onions.

Notes:
Recipe from 2008 Taster's Luncheon, Hopkinsville, KY. (Jennifer Chewning)