1/2 cup sour cream
2 Tbsp. margarine
2 Tbsp. milk
1/2 lb. bacon, cooked crisp and crumbled
4 oz. shredded cheddar cheese
salt and pepper to taste
sauteed onion, (optional)
sour cream topping (optional)
Heat oven to 425 degrees.
Bake potatoes until done.
Cut in half and hollow out putting potato into mixing bowl.
Place hollowed out skins on cookie sheet.
Combine potatoes with sour cream, margarine, and milk. Mix until well blended.
Gently fold in crumbled bacon.
Salt and pepper mixture to taste and add sauteed onion if desired.
Fill skins with potato mixture and top with shredded cheddar cheese.
Put back in oven until center is warm or until cheese is melted.
Serve hot with additional sour cream.