Creamy Stuffed Potatoes

4 lg Baking potatoes

Vegetable oil 8 sl Bacon

1/2 c Green onion; chopped

1/4 c Parmesan cheese; grated

1 c Sour cream

1 ts Salt

1/2 ts Pepper

1/2 ts Paprika; divided

Scrub potatoes thoroughlty, and rub skins with oil; bake at 400 degrees for 1 hour to 1-1/4 hours or until done.

Allow to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact; mash pulp. Cook bacon until crisp; drain and crumble, reserving 3 tablespoons drippings in skillet. Saute onion in bacon drippings until tender. Combine potato pulp, bacon, onion, cheese, sour cream, salt, and pepper, mixing well. Stuff shells with potato mixture; sprinkle each with 1/8 teaspoon paprika. Bake at 350 degrees for 15 ot 20 minutes or until heated thoroughly. SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman