Creamy Stuffed Potatoes
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 8 | slices |
bacon
|
|
| ½ | cup |
scallions, spring or green onions
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
paprika
divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 8 | slices |
bacon
|
|
| 118 | ml |
scallions, spring or green onions
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
paprika
divided |
|
Directions
Scrub potatoes thoroughlty, and rub skins with oil; bake at 400℉ (200℃) for 1 hour to 1¼ 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. Sauté 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 ⅛ teaspoon paprika. Bake at 350℉ (180℃) for 15 ot 20 minutes or until heated thoroughly.
