Bake potatoes in 375 degrees F oven until tender, 1 to 1 1/4 hours. Prepare guacamole; cover and refrigerate. Increase oven temperature to 475 degrees F. Cut each potato lengthwise into halves. Scoop out potatoes, leaving 1/4 inch shell. Use left over potatoes as desired.
Brush outside and inside of shells with margarine. Cut each half lengthwise into halves. Mix salt and paprika; sprinkle over insides of shells. Place shells, cut sides up on ungreased cookie sheet. Bake, uncovered, until edges are brown, 15 to 20 minutes. Serve with guacamole, sour cream and bacon. Makes 25 appetizers.
By Robin from Washington, IA
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