Dis is a delightful dish. It is so easy to fix,
I garontee!
| 4 large baking potatoes | ½ cup oil |
| 4 strips bacon | 1 cup chopped green onions |
| ½ cup chopped fresh parsley | 1 cup sour cream |
| 1 cup milk | 1 cup grated cheddar cheese |
| Salt to taste | Louisiana hot sauce or ground cayenne pepper to taste |
| And any other fish, meat, vegetables, sauces, nuts, cheese, shrimp, pork, or piquant sauce you might want to add |
Preheat the oven to 375 degrees. Rub the potatoes with
the oil and bake for 1½ hours or until they are soft when squeezed.
Allow to cool. Cut the potatoes in half length wise and scoop out the
pulp, leaving the skin and about ½ inch of the pulp intact. Place
the pulp in a large mixing bowl and set aside. In a skillet, fry the bacon
until crisp, and crumble into the bowl with the pulp. Saute the onions
and parsley over medium heat in the bacon drippings until the onions are
clear; turn into the potato pulp and mix well. Add the sour cream, cheese,
salt, hot sauce, and anything you think would taste good, and mix well.
Stuff potato mixture back into the skins and bake until heated through
and tops are brown, 20 minutes or less.