Caldwells Cookbook

6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon
1/2 cup milk
1 egg
1/2 teaspoon salt
pinch of white pepper
1 cup shredded cheddar cheese

Heat oven to 375. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake for 1 hour or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain and dice.
When potatoes are cool enough to handle, cut a thin slice of the top of each and discard. scoop out pulp, leaving a thin shell. In a medium bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
Spoon filling into the potato shells. Place on a baking sheet and bake for 20-25 minutes or until heated through.

Yield: 6 servings