|Photo by fungus amungus|
8 pieces bacon fried and crumbled
1/4 lb. (1 cup) grated cheddar cheese
1/2 cup plain yogurt or sour cream
1/2 cup cream
1 Tbsp minced fresh Italian parsley
1 cube butter
2 green onions, chopped Optional
1/2 tsp salt or seasoning salt
freshly ground black pepper
paprika, for sprinkling
Preheat oven to 400°F.
Scrub and wash potatoes very well using a vegetable brush. Dry with a paper towel and rub with olive oil.
Bake potatoes in oven for about an hour, or until fork tender. Allow potatoes to cool slightly until they can be handled but are still hot.
Using a sharp knife cut the potatoes in half. (You will need a clean dish towel or mitts to handle the potatoes.) Using a spoon, scoop out as much of the potato pulp as you can, leaving the skins intact.
Meanwhile, mash the potato pulp using a potato masher, adding butter, salt and pepper, onion, cream, yogurt or sour cream, bacon, cheddar (save a little cheese for the top) and other seasonings. Taste and adjust seasonings.
Spoon the mixture into the potato shells until heaping full and return them to 425°F oven for 5 minutes. Sprinkle tops with cheese and paprika. Return to oven (on top rack) until tops are golden and bubbly, about 5 minutes more.
Sprinkle with parsley and serve. Makes 12 servings.
If you plan to freeze the potatoes, do NOT add the onion, as it will ruin the potatoes.
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