<http://schema.org/recipeInstructions>
" Heat oven to 400\u00B0F. Have a jelly-roll pan ready. Bake potatoes 1 hour or until tender. When cool enough to handle, cut 1/3 off top of potatoes. Scoop insides with a spoon into a medium-size bowl. Add buttermilk and butter. Mash with a potato masher until smooth. Stir in 1/4 cup of the bacon and 1/3 cup of the scallions and salt. Spoon into potato skins. Sprinkle with remaining bacon. Heat oven to 350\u00B0F. Place potatoes in jelly-roll pan and bake uncovered 15 to 20 minutes until heated through. Sprinkle with remaining scallions.The potatoes can be &amp;quot;baked&amp;quot; in a microwave, but it may be difficult to scoop out the insides since the skin will be soft. This version and the Variation that follows can be prepared through Step 3 up to 2 days ahead. Refrigerate covered. Bring to room temperature before heating. Substitute 8 large sweet potatoes and reduce baking time to 45 minutes to 1 hour. Reduce buttermilk to 1/2 cup to 1 cup (or substitute apple cider or orange juice). Proceed as directed."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9170/stuffed-potatoes-buttermilk-bacon-recipe-120578/>