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Chef with red wine glass



Prep/Total Time: 30 min.
Yield: 4 servings.


• 4 small baking potatoes
• 1/4 cup butter, softened
• 1/4 cup milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/3 cup real bacon bits
• 2 green onions, chopped
• 1 teaspoon Dijon mustard
• Dash paprika


1) Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 7-10 minutes or until tender; turn once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.

2) In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Nutrition Facts:

1 potato equals 396 calories, 22 g fat (14 g saturated fat), 69 mg cholesterol, 635 mg sodium, 37 g carbohydrate, 4 g fiber, 14 g protein.

The Taste of Home Cookbook
New Revised 2nd Edition
Recipe: Karol Chandler-Ezell, Nacogdoches, Texas


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