Recipe - Creamy Stuffed Potatoes

4 lg Baking potatoes
Vegetable oil
8 sl Bacon
One half cup Green onion; chopped
One fourth cup Parmesan cheese; grated
1 cup Sour cream
1 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Paprika; divided

Scrub potatoes thoroughlty, and rub skins with oil; bake at 400 degrees for
1 hour to 1One fourth 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. Saute 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 350 degrees for 15 ot 20 minutes or until heated
thoroughly.

SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy
Coleman