1/3 cup sour cream
3 tbsp. milk
2 tsp. grated Parmesan cheese
1/8 tsp. salt
2 bacon strips, cooked and crumbled
4 tsp. shredded cheddar cheese
1 to 2 tbsp. chopped tomato, optional
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| TWICE BAKED POTATOES | |||||
| Serves 2 | |||||
| 2 med. baking potatoes (1 to 1 1/2 lbs.) 1/3 cup sour cream 3 tbsp. milk 2 tsp. grated Parmesan cheese 1/8 tsp. salt 2 bacon strips, cooked and crumbled 4 tsp. shredded cheddar cheese 1 to 2 tbsp. chopped tomato, optional |
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| 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 scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325 for 20 minutes or until heated through. Top with tomato if desired. | |||||