From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Scrub potatoes well and bake 1 hour at 400 degrees. Grill bacon pieces until crisp. Drain off bacon fat except for 3 tablespoons. Add shallots and saute slowly. Cut potatoes in half lengthwise and scoop out into a skillet, taking care to retain shells intact. Add bacon, shallots, cream, cheese, salt and pepper, mixing and mashing to blend thoroughly. Stuff mixture into potato skins. Bake 15 to 20 minutes at 350 degrees.
SERVES: 4
- 2 large Idaho potatoes
- 4 strips bacon, quartered
- 1/4 cup chopped shallots
- 1/2 cup sour cream
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
TO PREPARE:
Scrub potatoes well and bake 1 hour at 400 degrees. Grill bacon pieces until crisp. Drain off bacon fat except for 3 tablespoons. Add shallots and saute slowly. Cut potatoes in half lengthwise and scoop out into a skillet, taking care to retain shells intact. Add bacon, shallots, cream, cheese, salt and pepper, mixing and mashing to blend thoroughly. Stuff mixture into potato skins. Bake 15 to 20 minutes at 350 degrees.
SERVES: 4
