Creamy stuffed potatoes

4 servings

Ingredients

QuantityIngredient
4largesBaking potatoes
Vegetable oil
8slicesBacon
½cupGreen onion; chopped
¼cupParmesan cheese; grated
1cupSour cream
1teaspoonSalt
½teaspoonPepper
½teaspoonPaprika; 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