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Twice baked Idahos

Source of Recipe

Gino Leone..1996


List of Ingredients


4 large bakers
1/2 C fresh snipped chives
2 T butter
1/2 C milk
2 eggs
1/2 tsp salt
dash pepper
pinch of nutmeg
garlic to taste, minced
1 T grated onion
4 slices bacon, fried and crumbled
3/4 C grated cheese
1/2 C diced green pepper
1/8 C breadcrumbs





Recipe

Bake the potatoes. While hot scoop out pulp, leaving enough on jackets to stay firm. Mash the pulp with the chives, butter, milk, eggs, salt, pepper, nutmeg, garlic and onion. Pile the pulp back into the jackets to overflowing. crumble bacon over, add cheese, bell pepper, and sprinkle with breadcrumbs. Return to oven and reheat until crumbs are browned. top with sour cream and scallions if desired

Another of his favorites. (from old cookbook);
Substitute 3 thinly sliced scallions for the chives.

Substitute 1/2 cup hot half and half for the milk.

Use a pinch each of pepper, nutmeg and paprika.

Fry 4 slices bacon and crumble.

Use the onion and garlic, or not

And after stuffing the potato mixture back into potatoes Sprinkle with 2 tablespoons grated Parmesan cheese and 2 tablespoons grated sharp cheddar cheese.
Omit green pepper and bread crumbs

Reduce heat to 375 degrees and bake 15 minutes.