Twice Baked Potatoes

This recipe can easily be doubled; the potatoes freeze well.

Ingredients:

- 6 large baking potatoes

- 1/4 pound sliced bacon, diced
- 1 medium onion, finely chopped

- 6 tablespoons butter
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup (4 oz) shredded Cheddar cheese

Directions:

Preheat oven to 400 degree. Scrub the potatoes and pierce them with a fork along one side only. Place on a baking sheet. Bake for 45-50 minutes, or until tender.

Meanwhile, cook bacon in a skillet over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender, then set aside.

When potatoes are cool enough to handle, cut a thin slice off the top of each potato. Carefully scoop out the pulp with a small spoon, leaving a thin shell.

In a small bowl, mash the potato pulp with the butter. Stir in the milk, egg, salt, and pepper. Stir in the cheese, bacon, and onion.

Spoon into the potato shells. For potatoes to be eaten immediately, place on a baking sheet and bake at 400 degrees for 15-20 minutes or until heated through. Potatoes can also be frozen, then baked (without thawing first) at 350-375 degrees for about 40 minutes.