The President Johnson Family Potatoes

6 large Idaho baking potatoes, well scrubbed 3 T. butter 3 slices bacon, chopped 1/2 cup onions, finely diced 3 egg yolks 3/4 cup sour cream 1 T. chopped fresh chives 1 t. salt Pinch ground white pepper 1/8 t. nutmeg 2 T. grated Parmesan cheese 1/2 t. paprika

Bake potatoes in a 375 oven for about an hour or until knife can be inserted easily in their centers. Melt butter in a small saute pan. Add bacon and brown lightly. add onions and saute until golden brown. Split baked potatoes in half lengthwise, and scoop the insides into a mixing bowl. Reserve 6 of the empty potato shells. Puree the potato. Add the bacon and onions, egg yolks, sour cream, and chive and mix thoroughly. Season with salt, pepper and nutmeg. Spoon this mixture into the 6 reserved potato shells. If desired, potato can be piped into the shells through a fluted pastry tube. Mix cheese with paprika and sprinkle over stuffed potatoes. Bake on middle shelf of 375 oven for 20 minutes or until golden brown. Serves 6 Source: My Old Recipes

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