Creamy Stuffed Potatoes

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.