Robert Ogle
  • 6 large Idaho potaotes
  • 1 cup sour cream
  • 1 egg slightly beaten
  • 1/4 cup butter or margarine
  • 2 tbsp. finely chopped green onion
  • 1 tbsp. grated cheese
  • bacon bits
  1. Bake potatoes in a 400 oven until soft. Squeeze with cloth to test. Remove from oven. Cut in half length-wise.
  2. Scoop potato pulp from the sheel, leaving shell in tact. 
  3. Combine sour cream, egg, butter, and green onion. Then add salt and pepper. 
  4. Stir in potato pulp. Whip until light and fluffy. Pile lightly into poato shells. Top with grated cheese and bacon bits. Place on a cookie sheet.
  5. Bake in a 375 oven until lightly browned. Serve piping hot.
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