Title: Creamy Stuffed Potatoes
Categories: Side Vegetable Southern
Yield: 4 Servings

4	lg	Baking potatoes
		Vegetable oil
8	sl	Bacon
1/2	c	Green onion; chopped
1/4	c	Parmesan cheese; grated
1	c	Sour cream
1	ts	Salt
1/2	ts	Pepper
1/2	ts	Paprika; divided

Scrub potatoes thoroughlty, and rub skins with oil; bake at 400 degrees for 1 hour to 1-1/4 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 1/8 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

previous

next