Beef And Potato Boats
|Baking potatoes||40 Ounce|
|Salt||1⁄4 Teaspoon, divided|
|Milk||1⁄3 Cup (5.33 tbs)|
|Ground beef||1 Pound|
|Onion||1 Small, chopped|
|Bacon strips||6 , cooked and crumbled|
|Sour cream||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
Wash potato skins and prick with a fork.
Bake at 400° for 60-70 minutes or until tender.
Allow potatoes to cool to the touch.
Slice a small portion off the top of each potato.
Carefully scoop out the pulp, leaving a 1/4-in.shell.
In a bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside.
In a saucepan over medium heat, brown the beef and onion; drain.
Cool 10 minutes.
Add bacon, sour cream and remaining salt.
Spoon into potato shells.
Top each with a fourth of the mashed potato mixture; sprinkle with cheese.
Place potatoes on an ungreased baking sheet.
Bake at 400° for 20-25 minutes or until heated through.