Ultimate Stuffed Potatoes- Freezer Friendly

• 6 slices crumbled cooked bacon (for topping)
• 4 large baking potatoes
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup whipping cream
• 8 ounces sour cream
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup green onion, chopped (optional)
• 3 tablespoons grated parmesan cheese
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• chopped fresh chives or frozen chives, thawed

1. Preheat oven to 400 degrees.
2. Scrub potatoes and prick several times with a fork.
3. Place 1" apart on paper towels in the microwave.
4. Microwave on high for 5 minute Turn. Cook 10 more minutes, turning one more time. Cool 2 minutes.
5. Cut potatoes in 1/2 lengthwise.
6. Carefully scoop out pulp, leaving 1/4" thick shells.
7. Combine pulp, butter, & whipping cream and mash until fluffy (For best results, use a mixer).
8. Stir in sour cream and next 5 ingredients.
9. Spoon into shells and bake @ 400 degrees for 10 minutes.
10. Sprinkle with bacon and chives and serve immediately or flash freeze, wrap in plastic wrap, and use for OAMC.

bacon, baking potatoes, butter, whipping cream, sour cream, shredded sharp cheddar cheese, green onion, parmesan cheese, garlic salt, pepper, fresh chives

Taken from www.food.com/recipe/ultimate-stuffed-potatoes-freezer-friendly-268178 (may not work)