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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Ingredients:
2 large russet potatoes, baked |
1/4 cup butter (parkay original spread, tub) |
4 slices armour bacon, cooked and crumbled |
1/2 cup shredded cheddar cheese |
sour cream (optional) |
chives (optional) |
Directions:
1. Preheat oven to 375°F
2. Cut baked potatoes in half lengthwise; carefully scoop out insides leaving a 1/4 inch shell. Reserve shells.
3. Beat potato and Parkay in large bowl with mixer at medium speed until smooth. Stir in bacon and cheese.
4. Spoon mashed potato mixture into reserved potato shells, mounding slightly.
5. Place on a baking sheet and bake for 15 minutes or until cheese melts.
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