| Stuffed Potatoes |
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6 slices of Cob-Smoked Bacon
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1/4 cup minced green onions
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1/2 cup sour cream
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4 minced garlic cloves
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1/2 cup milk
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1/2 tsp salt
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2 lbs. medium-sized baking potatoes
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1 cup Sharp Vermont Cheddar, shredded
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| Preheat oven to 375 degrees F. Fry bacon in skillet until crisp. Remove bacon from pan, crumble and set aside. Wipe the pan clean. Saute garlic in fry pan coated with cooking spray for one minute and set aside. Bake the potatoes for one hour or until done and cool. Cut a slit across the top of the potatoes and carefully scoop insides into a bowl. Add half o the crubled bacon, garlic, sour cream, 1/2 cup of cheese, 3 tablespoons of onions, milk, and salt to potatoes and mash. Increase oven temperature to 425 degrees. Stuff potatoes with mixture and top with remaining bacon, cheese and onions. Place potatoes on baking sheet for 15 minutes or until heated through. SERVES 5.
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