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Creamy stuffed potatoes

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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

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