Twice-baked Potatoes (Jan Weghfahrt)

4 large baking potatoes, baked, cut lengthwise and scopped out

8 strips of bacon, cooked crisp and crumbled

3 Tbsp bacon drippings

½ cup chopped onion

1 cup sour cream

¼ cup parmesan cheese

salt and pepper to taste

Saute onions in drippings.  Beat scooped out potato flesh, bacon, cooked onions, sour cream, parmesan cheese, salt and pepper til smooth.  Refill potato skins.  Drizzle with 2 Tbsp melted butter and sprinkle with paprika.  Bake at 350 degrees for 20 minutes or til warmed through.

Can be stuffed and frozen in advance.  Thaw and bake as needed