Bacon-Topped Cheese Potatoes
Bacon-Topped Cheese Potatoes
[code]Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 4 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Medium baking potatoes
vegetable oil
1/2 Cup commercial sour cream
1/4 Cup milk
1/4 Cup butter or margarine
1/4 Cup shredded cheddar cheese
--or crumbled blue cheese
3/4 Teaspoon salt
1 Dash pepper
4 Slices bacon -- cooked
--and crumbled[/code]
Wash potatoes, and rub skins with vegetable oil. Bake at 400°F for 1 hour
or until done. Allow potatoes to cool to touch. Cut a 1-inch lengthwise
strip from top of each potato; carefully scoop out pulp, leaving shells
intact.
Combine potato pulp and remaining ingredients except bacon in a medium
mixing bowl. Beat at medium speed of an electric mixer until light and
fluffy; stuff shells with potato mixture. Bake at 400°F for 15 minutes; top
with crumbled bacon. Serve hot.
Yield: 4 servings.
Microwave Directions: Wash potatoes; prick several times with a fork.
Arrange potatoes on paper towels in microwave oven, leaving 1 inch between
each. Microwave at HIGH for 12 to 14 minutes, turning and rearranging
potatoes once. Let potatoes stand 5 minutes. Microwave again briefly if not
done. Allow potatoes to cool to touch; Cut a 1-inch lengthwise strip from
top of each potato; carefully scoop out pulp, leaving shells intact.
Combine potato pulp and remaining ingredients except bacon in a medium
mixing bowl. Beat at medium speed of an electric mixer until light and
fluffy; stuff shells with potato mixture. Arrange on a microwave-safe
platter. Microwave at HIGH for 4 to 5 minutes or until hot; top with
crumbled bacon. Serve hot.
Busted by Gail Shermeyer <4paws@netrax.net>
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