Twice-Baked Potato
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INGREDIENTS 4 large potatoes, 1 pound each
1/2 cup diced onion
4 slices bacon, diced
1/3 cup instant mashed potatoes
Dash of nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1-1/2 cups sour cream
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheeseBake potatoes until done, about 1 hour.
Cut potatoes in half lengthwise. Scoop out potato halves into bowl, reserving 6 half-potato shells.
Cook onion with bacon until onions are transparent and bacon is crisp. Add instant potato to onion-bacon mixture. Combine with potato meat scooped from shells.
Add seasonings, sour cream, parsley and Parmesan cheese. Using hand mixer or potato masher, beat until smooth.
Generously fill and mold the 6 reserved potato shells with the above mixture. Sprinkle each with additional Parmesan cheese. Bake in a 350 degree oven for 15 to 20 minutes or until golden brown.
NOTES - You might want to cook one additional potato in case one should break while baking. I would not substitute for the bacon and onion, but you could add favorite things to the potatoes, varying the recipe. You need the fat from the bacon to keep the potatoes from getting too dry.