Ingredients:
6 large potatoes
1 1/2 cups cheddar cheese, grated
1 cup milk
1 cup bacon, cooked and crumbled
1/2 pint sour cream
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 dash salt
paprika ( to garnish)
parsley ( to garnish)
Directions:
Bake potatoes at 400 for 1 hour, or until a fork pierces easily.
Slice potatoes in half lengthwise, start cooking bacon.
Scoop out potatoes, leaving shell in tact.
Let bacon cool, crumble and set aside Place potato pulp in large mixing bowl, add milk, and mash until smooth.
Add remaining ingredients.
Incorperate all ingredients well.
Using a medium scoop, fill each shell with 3 rounded scoops, bake 20- 30 minutes.
Garnish with paprika and parsley.
Enjoy!
Left overs heat up well, and this recipe can also be frozen ahead of time.
Servings: Serve
Time preparation: 25 min.
Time total: 115 min.