Creamy Stuffed Potatoes
Categories: Green Onion, Potato, Parmesan, Onion, Cream, Sour cream, Parmesan, Cheese, Vegetables, Side dishes, Stuffed
4 large Baking potatoes
Vegetable oil
8 slices of bacon
1/2 cup of green onion, chopped
1/4 cup of Parmesan cheese, grated
1 cup of Sour cream
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of paprika, divided |
|
Scrub potatoes thoroughly, and rub skins with oil; bake at 400ºF. 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. Sauté 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 350ºF. for 15 - 20 minutes or until heated thoroughly. Serving Size: 4 SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman
|
|