Creamy stuffed potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes |
| Vegetable oil | ||
| 8 | slices | Bacon |
| ½ | cup | Green onion; chopped |
| ¼ | cup | Parmesan cheese; grated |
| 1 | cup | Sour cream |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Paprika; divided |
Directions
Scrub potatoes thoroughlty, and rub skins with oil; bake at 400 degrees for 1 hour to 1-¼ hours or until done.
Allow to cool to touch. Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact; mash pulp.
Cook bacon until crisp; drain and crumble, reserving 3 tablespoons drippings in skillet. Saute onion in bacon drippings until tender.
Combine potato pulp, bacon, onion, cheese, sour cream, salt, and pepper, mixing well. Stuff shells with potato mixture; sprinkle each with ⅛ teaspoon paprika. Bake at 350 degrees for 15 ot 20 minutes or until heated thoroughly.
SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman
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