Stuffed Potatoes

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Stuffed Potatoes

6 baking potatoes

2 tbs softened butter

1/4 cup softened butter

1/2 cup sour cream

5 slices bacon, crisply cooked and crumbled

1/2 tsp salt

1/8 tsp white pepper

1/2 tsp paprika

Preheat the oven to 375° and make sure that the oven rack is in the middle of the oven.

Prick the potatoes with a fork and rub with the 2 tbs of softened butter to coat them well. Place the potatoes right on oven rack and bake for 45 to 55 min or until potatoes are soft when pressed with fingers. Remove the potatoes from the oven and let cool on a wire rack for 20 min.

When the potatoes are cool enough to handle, carefully cut them in half lengthwise. Remove the cooked flesh from the potato skins. Leave about 1/4-inch shell of flesh and skin.

Place the cooked potato flesh in a large mixer bowl. Add the 1/4 cup softened butter and beat until combined. Stir in the sour cream, bacon, cheese, salt, and pepper and beat for 1 min until fluffy.

Spoon or pipe the potato mixture back into the potato shells and sprinkle with paprika. Bake for 20 to 25 min or until the potatoes are beginning to turn golden brown on the edges and are slightly puffed. Enjoy them right away or freeze them.  Serves 12

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