Marks twice baked potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | xes | Medium baking potatoes |
| 4 | ounces | Cream or cottage cheese |
| 1 | x | Celery rib, mince fine |
| 3 | tablespoons | Butter |
| 1 | dash | Garlic salt |
| 1 | dash | Salt |
| 4 | ounces | Sharp cheddar cheese |
| 1 | x | Small onion, mince fine |
| 3 | tablespoons | Parmesan cheese |
| 3 | xes | Slices crisp bacon |
| 1 | dash | Black pepper |
| 1 | teaspoon | Paprika |
Directions
Bake potatoes until slightly softened or microwave 12 minutes.
Slice in two lengthwise. Mix shredded cheese and remaining ingredients together in a mixing bowl, reserving 1 tablespoon of parmesan and the paprika. Scoop out potatoes and put hot scoopings in with cheese mixture. Cut in well with a knife until well blended.
Fill potato shells with mixture, top with remaining parmesan and paprika. Place in a well greased corningware dish and bake at 350 for 30 minutes or until browned. Submitted By MARK MIKLAS On 03-10-95
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