From KANSAS! Summer 2000 issue
15 peeled medium-size potatoes
15 baked potatoes
1 lb. cooked bacon (diced)
10 green onions (diced)
3/4 c. melted butter
3/4 c. sour cream
1/2 lb. provolone cheese (grated)
1/2 lb. Swiss cheese (grated)
1/2 lb. American cheese (grated)
1/2 lb. velveeta cheese (cubed)
2 Tbsp. salt
1/2 Tbsp. white pepper
1/2 tbsp. garlic powder
Bake 15 potatoes for one hour at 400 degrees. Put in refrigerator when done.
To prepare potato mixture:
Place peeled, quartered medium-sized potatoes in pot and cover with water. Boil until doen and drain. Place boiled potatoes in mixing bowl and add bacon, green onions, butter, sour cream, cheeses, salt, white pepper and garlic powder. Mix until all lumps have disappeared and mixture is fully combined.
Cut baked potatoes in half lengthwise and hollow out halves with a bouillion spoon or melon baller. Save potato shells. Spoon mixture into pastry bag with large star or plain tip and squeeze, using a circular motion, into empty potato shells. Place filled potatoes on baking sheet and bake 350 degrees for 15-20 minutes until nicely browned and hot in the middle. Tope with extra grated cheese and return the potatoes to the oven just until cheese is melted.