Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 2 : 00 Active Time: 1 : 00
Ingredients
Preparation
Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Allow potatoes to cool to the touch.
Cut potatoes in half lengthwise, carefully scoop out pulp, leaving a thin shell.
Place pulp in a large bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp along with cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese and bacon.
Stuff potato shells and place in a 13 x 9 x 2 inch baking pan. Melt
remaining butter; drizzle over the potatoes. Sprinkle with paprika.
Bake at 350 degrees for 30 minutes or until heated through and slightly browned on top.
For variation, I have used 1/2 cup diced lean ham in place of the bacon.
Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.
