Stuffed Baked Potatoes

Recently a friend came for a very short visit, a meal, and a nights rest before flying back to California and his job. It was wonderful to have some one-on-one time with him. I served one of my husband's favorite chicken dishes, "Baked Orange Chicken", which is posted on 3/31/2010, if you would like to check it out, along with a Caesar Salad, this recipe for Stuffed Baked Potatoes and a Blueberry Crisp. It's such a blessing to open our homes to others for a visit, a meal, or maybe even a nights stay as they are on their way to another destination. Being available isn't always easy, but it is sure worth the effort. Blessings...

Recipe: 

3 large baking potatoes
3 tbsps. butter
1 cup shredded sharp Cheddar cheese
1/3 cup sour cream, or more to taste
1 1/2 tbsps. chopped chives
salt and freshly ground pepper, to taste
5 bacon slices, fried crisp and crumbled

1. Preheat the oven to 400 degrees. Wash and scrub the potatoes and prick once with a knife. Bake until potatoes are tender, about 1 hour and 15 minutes.
2. Let the potatoes cool a bit and then carefully cut them in half lengthwise and scoop the centers into a bowl.
3. Add the butter and mash until smooth. Fold in the cheese, sour cream, chives, and bacon. Taste, and add salt and pepper to taste.
4. Mound the mixture back into the potato shells and bake for another 15 minutes, or until they are heated through.

Serves: 6
Note: I don't spend the extra money for chives, but instead I finely chop the small green stems of green onions. I think it works just fine. I also used real bacon bits from a jar as a time saver. Do whatever works, the fellowship over the meal is the important thing.