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4 large potatoes, baked
salt and pepper
1/2 c. sour cream
1/3 c. cooked crumbled bacon
1/4 c. finely chopped green

Cut baked potatoes in half lengthwise. Carefully remove
potato pulp, leaving 1/4-inch thick shells. Whip potatoes with
butter; season with salt and pepper. Fold in sour cream and
bacon. Fill potato shells; sprinkle top with green onions.

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