| 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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