Name: Baked Potatoes with Avocado and Bacon Topping
Ingredients: 4 lg Baking potatoes; scrubbed; 3 Bacon slices; chopped; 1 md Avocado; peeled and mashed; 1 Clove garlic; crushed; 1/4 c Sour cream; 1 ts Lemon juice; 1/8 ts Hot red pepper sauce; 1/4 Red bell pepper; seeded and cut into thin strips

Have you noticed how much praying for revival has been going on of late – and how little revival has resulted? I believe the problem is that we have been trying to substitute praying for obeying, and it simply will not work. To pray for revival while ignoring the plain precept laid down in Scripture is to waste a lot of words and get nothing for our trouble. Prayer will become effective when we stop using it as a substitute for obedience.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			1	Servings

INGREDIENTS

4	lg	Baking potatoes; scrubbed
3		Bacon slices; chopped
1	md	Avocado; peeled and mashed
1		Clove garlic; crushed
1/4	c	Sour cream
1	ts	Lemon juice
1/8	ts	Hot red pepper sauce
1/4		Red bell pepper; seeded and cut into thin strips

INSTRUCTIONS

Prep: 10 min, Cook: 1:00.
Preheat oven to 400&deg;F. Pierce potato skins in several places with a fork.
Bake potatoes about 1 hour, or until tender. Heat a heavy nonstick skillet
over medium high heat. Add bacon and cook 4-5 minutes stirring frequently
until crisp. Drain bacon on absorbent paper. Combine mashed avocado with
remaining ingredients, except peppers and bacon, in a bowl. Split baked
potato down the middle. Divide avocado mixture between potatoes and top
with peppers and bacon.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998

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