8 lg. baking potatoes
4 tbsp. butter
2 c. grated sharp cheddar cheese
2 egg yolks, beaten (optional)
1/2 c. sour cream
3 tbsp. finely chopped onions
1 clove garlic, minced
1 tsp. salt
Dash of cayenne pepper (optional)
1/4 tsp. white or black pepper
2 tbsp. melted butter
1 tbsp. chopped parsley for garnish
Paprika
4 slices bacon, cooked and crumbled (optional)

Wash potatoes; dry; rub with oil; prick skins. Bake at 400 degrees for 1 hour or until done. Saute onions and garlic in butter until tender; set aside.

Cut 1/4-inch slice off top of baked potatoes and scoop out pulp, leaving shells intact about 1/4 inch thick. Mash pulp and add sauteed onions and garlic, egg yolks mixed with sour cream and seasonings. Beat well and re-stuff potatoes.

If serving potatoes at once, brush tops with 2 tablespoons melted butter and slide under broiler for moment to brown. Sprinkle with paprika, parsley and crumbled bacon. (The stuffed potatoes may be kept at room temperature several hours before serving.)