Creamy Stuffed Potatoes Recipe - Cooking Index
Creamy Stuffed Potatoes Recipe - Cooking Index
| 4 | Baking potatoes (large) | |
| Vegetable oil | ||
| 8 | Bacon | |
| 1/2 cup | 31g / 1.1oz | Green onion - chopped |
| 1/4 cup | 36g / 1.3oz | Parmesan cheese - grated |
| 1 cup | 237ml | Sour cream |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Pepper |
| 1/2 teaspoon | 2.5ml | Paprika - divided |
Scrub potatoes thoroughly, and rub skins with oil; bake at 400F 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. 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 350F for 15 to 20 minutes or until heated thoroughly.
Source:
Southern Living Magazine
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