© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Brennan's is in New Orleans.
2 large Idaho potatoes
4 strips of bacon, cut into quarters (I use more and cut into half inch pieces before frying)
½ cup chopped green onions
2 tablespoons grated parmesan cheese (I use a handful of grated cheddar instead)
½ cup sour cream
½ teaspoon salt
½ teaspoon white pepper (use the white! It is essential for the taste!)
¼ cup (half stick) butter
Scrub potatoes and bake 1 hour at 400°F. Don't wrap them in foil or the skins will get too moist. Cook backon pieces until crisp. Drain off bacon fat except for 3 tablespoons. Add green onions and sauté slowly. Put in food processor. Add the salt and pepper, cheese, and sour cream. Zing it together in the processor. Now cut the baked potatoes in half length and scoop the insides out and put the insides of the potatoes in the food processor. Zing again. Keep the shells intact. Stuff mixture into potato skins. Drizzle with melted butter and sprinkle with paprika. Bake 15 to 20 minutes at 350°F.