| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 4 | Baking potatoes abt. 9oz ea. | |
| Scrubbed and dried | ||
| 1 | ts | Vegetable oil |
| 1/2 | ts | Salt |
| 2 | tb | Snipped fresh chives |
| 2 | tb | Minced fresh parsley |
| 1/4 | ts | Freshly ground pepper |
| 1/2 | c | Sour cream |
| 1 | c | Grated med. sharp cheddar |
| 2 | tb | Softened unsalted butter |
| 6 | Strips crisp bacon, crumbled |
INSTRUCTIONS
Preheat oven to 425 F. With fork, pierce each potato 4 times. Rub potatoes with the oil; sprinkle with 1/8 t. salt. Bake on oven rack 1 hour. Reduce oven temp. to 350 F. Remove potatoes from oven; with knife, cut an X in top of each. When cool enough to handle, fold back skin where X was cut. With spoon, carefully scoop out the flesh of each potato into a large bowl, leaving enough flesh to make a potato shell. With potato masher, mash potatoes. Reserve 1 t. each chives and parsley; add remainder to potato mixture. Add remaining salt, the pepper, sour cream, 1/2 cup cheese and the butter; mix well. With spoon, stuff each potato shell with potato mixture. Sprinkle with remaining cheese and bacon. Place potatoes on baking sheet; bake 20 minutes or until cheese is lightly browned and stuffing is hot. To serve: Sprinkle with remaining chives and parsley. From Dottie Theriault's collection From: Dottie Theriault Date: 09-18 Cooking =C4 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
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