Preparation:
Wash potatoes and pat dry; prick each potato several times with a fork. Bake at 400 degrees for 1 hour or until done. Let cool to touch.
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Place pulp in a large bowl. Add butter and whipping cream; mash until fluffy. Stir in sour cream and next 5 ingredients.
Spoon potato mixture evenly into reserved shells. Place stuffed potatoes on a baking sheet.
Bake, uncovered, at 400 degrees for 10 minutes or until thoroughly heated. Sprinkle with bacon and chives. |
