| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Russet potatoes |
| 1/2 |
c |
Chopped green onions |
| 4 |
|
Bacon slices; cooked and chopped |
| 1/2 |
c |
Grated sharp cheddar cheese |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Butter |
INSTRUCTIONS
Preheat oven to 375°. Bake potatoes until tester inserted into centers
meets no resistance, about 1 hour 10 minutes. Remove potatoes from oven;
let cool 30 minutes. Maintain oven temperature.
Slice 1/2-inch off top of potatoes and set aside. Scoop out potato from
skins into large bowl, leaving 1/4-inch thick shell. Using fork, mash
potato. Coarsely chop reserved potato-skin tops and add to bowl with mashed
potato. Add green onions, bacon, cheese and sour cream and mix well. Season
potato mixture to taste with salt and pepper. Spoon into potato shells,
dividing equally. Dot each potato with 1/2 tbsp butter. Place stuffed
potatoes on baking sheet. Bake until tops brown slightly and potatoes are
heated through, about 30 minutes. Serve hot.
Recipe by: Bon Appetit - February 1998
Posted to MC-Recipe Digest V1 #1064 by Carol Taillon
<taillon@access.mountain.net> on Jan 30, 1998
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”