Bake Potatoes at 425 for 40-45 minutes or until tender. Allow to cool to the touch.
In a bowl, combine sour cream, milk, Parmesan cheese and salt. Cut a thin slice off the top of potatoes; carefully spoon out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese.
Bake at 325F for 20 minutes or until heated through.
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|Serving Size: 1 serving (230g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 75 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 108.5mg||4 %|
|Potassium 1034.7mg||27 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 35.1g|
|Protein 7.5g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 259
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