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Pittsburgh Style Baked Stuffed Potatoes


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Member since 2008

Serves 12 | Prep Time 15 minutes | Cook Time 1 1/2 hours

Ingredients

6 Idaho baking potatoes
3/4 cup of cheddar cheese, shredded
3/4 cup Monteray Jack cheese, shredded
3/4 cup sour cream
3 scallions, minced
Dash Worcestershire sauce
3 Tablespoon bacon bits
salt and pepper to taste
5 Tablespoon grated Parmesan cheese
6 Tablespoon butter, melted


Scrub potatoes and bake in 450 degree oven about 1 hour.


Remove from oven, cut in half lengthwise, and spoon out the meal from skins into a mixing bowl.


Add all the remaining ingredients, except the Parmesan and the butter.


Blend until smooth.


Refill the potato shells, then brush with melted butter, and sprinkle with the grated cheese.


Return to 450 degree oven and bake until lightly browned. Watch closely.


Pairs Well With


Notes

I found this in a stack of recipes my father cut and pasted to index cards. He loved to cut recipes from the newspaper and he was very organized. He died when he was 58......that was 28 years ago.

I just had to come back to let you know that I did make these. They were absolutely delicious! I will defenitely be making them again.

Karen, these sound delicious. I lost my mother at a young age also. Wish I could find some of her recipes. I never would have thought of the Worcestershire sauce, I will have to try that addition and also the butter and Parmesan on top. Thanks for sharing your Dad's recipe with us.

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