4 Medium baking potatoes
1/2 Cup commercial sour cream
1/4 Cup milk
1/4 Cup butter
1/4 Cup crumpled bleu cheese
3/4 Teaspoon Salt
Dash of pepper
4 Slices bacon, cooked & crumbled
Wash potatoes and rub skins with shortening. Bake at 400’ F. for one hour or until done. Allow potatoes to cool to the touch. Slice skin away from each potato. Carefully scoop out pulp, leaving shells intact. Combine potato pulp and remaining ingredients except bacon in medium mixing bowl. Beat until light and fluffy, stuff shells with potato mixture. Bake 400’F. 15 minutes. Top with bacon. Serve hot.
Yield 4 servings.
Tip: Add diced fresh garden onions with the crumbled bacon.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!