Ingredients
2 medium baking potatoes (1 to 1-1/2 pounds)1/3 cup sour cream3 tablespoons milk1/8 teaspoon salt2 teaspoons grated Parmesan cheese2 bacon strips, cooked and crumbled4 teaspoons shredded cheddar cheese1 to 2 tablespoons chopped tomato, optional
Preparation
Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired.
