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Souffle'ed Potatoes


  • 6 large baking potatoes
  • 6 Tbsp. butter or margarine
  • 1 cup sour cream
  • 9 crisp bacon slices, crumbled
  • 1 egg
  • 1 tsp. salt
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  • 1/8 tsp. pepper


Wash potatoes. Rub skins with butter. Bake directly on oven rack at 400 degrees F for 50 minutes or until fork tender. Cut an oval from one side of skin. Repeat with all potatoes.

Mash potatoes with sour cream, 4 tablespoons butter, egg, salt, and pepper. Stir in crumbled bacon. Add milk if mixture is too thick. Heap back into skins, stuffing with fork. Bake in pan at 400 degrees F until heated through.

May be frozen before re-baking by wrapping individually in foil when cool. When ready to serve, bake at 400 degrees F for 60 minutes. Will keep in freezer for 1 month.

By Robin from Washington, IA

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