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Ingredients

4 Russet potatoes, large

1/4 cup Milk

2 tsp. Butter

1 T. Sour cream

6 slices Bacon, cooked, finely diced

Pinch of Ground nutmeg

2 tsp. Chives, minced

1 T. Parmesan cheese, grated

1/4 cup Cheddar and jack cheeses, shredded

Salt to taste

Fresh ground black pepper to taste

Melted butter as needed

Paprika as needed

Method
Wash potatoes and bake in preheated oven at 350 degrees for one hour or until tender. Remove and cool. Cut off top third of potatoes. Scrape pulp from tops into a mixing bowl. Using a small spoon, carefully scoop pulp from remaining potatoes and add to mixing bowl. Reserve scooped out potatoes.

Heat milk and butter, add to bowl. Add sour cream, bacon, nutmeg, chives, parmesan, cheddar and Jack cheeses. Season with salt and pepper. Mix on low speed until smooth. Transfer potato mixture into a pastry bag with a star tip.

Pipe potato mixture into reserved potato shells and place on a baking pan or sheet. Dot with melted butter and sprinkle with paprika. Bake in preheated oven at 325 - 350 degrees F for 15 - 20 minutes or until golden brown. Serve hot as an accompaniment to roasted and grilled meats.

Makes: 4 Servings

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