|Baking potatoes||4 Large|
|Vegetable oil||2 Tablespoon|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Commercial sour cream||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon|
|Bacon slices||8 , cooked and crumbled|
Wash potatoes, and rub with oil.
Bake at 400Â° for 1 hour or until soft when pierced with a fork.
Allow potatoes to cool to touch.
Slice away skin from top of each potato, carefully scoop out pulp, leaving shells intact.
Mash pulp, set aside.
Saute shallots in butter until tender.
Add shallots and remaining ingredients, except paprika, to potato pulp; stir well.
Stuff potato shells with pulp mixture, sprinkle with paprika.
Place potatoes in a 9-inch square baking pan, bake at 350Â° for 15 minutes or until thoroughly heated.