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Stuffed Potato Wedges
Ingredients
2 large Russet potatoes 1/4 cup butter, melted 4 slices bacon, cooked and crumbled 1/2 cup shredded Cheddar cheese
Directions
ake potatoes. Cut baked in half lengthwise; scoop pulp into a bowl and set shells aside. Combine potato pulp with butter; beat until smooth. Spoon potato mixture into the potato shells, mounding slightly. Place on baking sheet. Top with crumbled bacon and cheese. Bake at 375° for 15 minutes, or until cheese is melted. Cut in halves or quarters to serve as an appetizer. Makes 8 to 16 appetizer portions.
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