Aunt Caroline's Dixieland Recipes/Vegetables/Stuffed Potatoes with Cheese and Bacon

by Emma McKinney

STUFFED POTATOES WITH CHEESE AND BACON

⁠4 large potatoes,
⁠¾ teaspoon salt,
⁠4 tablespoons grated cheese,
⁠¼ teaspoon paprika,
⁠¼ cup hot milk,
⁠4 slices bacon.

⁠Wash potatoes and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk; beat vigorously, and refill potato skins ; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.