Recipe - Potatoes Stuffed With Cheddar Cheese And Bacon

4 lg Russet potatoes
One half cup Chopped green onions
4 Bacon slices; cooked and
chopped
One half cup Grated sharp cheddar cheese
One half cup Sour cream
2 tablespoon Butter

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 1/2inch off top of potatoes and set aside. Scoop out potato from
skins into large bowl, leaving 1/4inch thick shell. Using fork, mash
potato. Coarsely chop reserved potatoskin 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 One half 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 MCRecipe Digest V1 #1064 by Carol Taillon
taillon@access.mountain.net on Jan 30, 1998