Ingredients Jump to Instructions ↓

  1. 4 large baking potatoes (8 to 10 ounces each )

  2. 2 tablespoons butter

  3. 1-1/4 teaspoons salt, divided Dash pepper

  4. 1/4 to 1/3 cup milk

  5. 1 pound ground beef

  6. 1 small onion, chopped

  7. 6 bacon strips, cooked and crumbled

  8. 1/2 cup sour cream

  9. 1/4 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside. In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt. Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through. Yield: 4 servings.


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