Yield: 4 servings
|4 larges||Baking potatoes|
|½ cup||Green onion; chopped|
|¼ cup||Parmesan cheese; grated|
|1 cup||Sour cream|
|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