6 lg. Idaho baking potatoes, scrubbed well
3 tbsp. butter
3 slices bacon, chopped
1/2 c. onions, finely diced
3 egg yolks
3/4 c. sour cream
1 tbsp. chopped fresh chives
1 tsp. salt
Pinch of freshly ground pepper
1/8 tsp. nutmeg
2 tbsp. freshly grated Parmesan cheese
1/2 tsp. paprika

1. Bake potatoes at 375 degrees about 1 hour or until sharp knife can be inserted easily in center.

2. Melt butter in small saute pan, add bacon, brown lightly.

3. Add onions and saute until golden brown.

4. Split baked potatoes in half lengthwise and scoop insides into mixing bowl, reserve empty shells. Mash potato with fork until it's pretty smooth.

5. Add bacon, onion, egg yolks, sour cream, chives and mix with potatoes. Season with salt, pepper, nutmeg.

6. Spoon mixtures into shells. Mix cheese with paprika and sprinkle over stuffed potatoes. Bake on middle shelf at 375 degrees for 20 to 30 minutes. Can be made ahead. Serves 6 to 8.