Creamy stuffed potatoes

Yield: 4 servings

Measure 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

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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