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LAKE SHORE CLUB
Robert
Another Lake Shore Club delicacy, simple, but so delicious.
6 Baked Potatoes (size - 80 count)
2 c. Sour Cream (more may be needed to adjust consistency)
24 oz. Mild Cheese (finely grated)
1/2 c. Bacon Bits
1/2 c. Green Onion Tops (finely chopped)
2 tsp. Salt
1 tsp. Red Pepper
1 tsp. White Pepper
1 tsp. Curry Powder
1 tsp. Accent
1/2 c. pimento (finely chopped)
Cut potatoes in half and scrape the potato meat out of the potato
and into a bowl. Set the potato shells aside to be stuffed later.
Add the sour cream and mash with a potato masher. If the mixture
is too dry, add more sour cream a little at a time until you have
a creamy stiff mixture. Add the rest of the ingredients and mix
until all is well incorporated. Divide the mixture between the 12
potato skins fluffing it up high.
Before you place the potato in the oven to bake, sprinkle it with
red paprika. Bake at 350° for about 15 to 20 minutes or until
golden brown.
NOTE: I double this recipe and freeze what I don't use BEFORE they
are baked. Put stuffed potatoes on a cookie sheet and put in
freezer, when they are frozen wrap each one in plastic wrap and
put in freezer zip lock bags and return to freezer for use at a
later date. Will keep like this for 6 months
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