8 med. baking potatoes
10 slices bacon
1 sm. onion, chopped
2 2/3 c. drained sauerkraut
Dash pepper

Bake potatoes at 375 degrees for 1 hour until tender. Cook bacon until crisp; drain on paper towel and crumble. Drain off all but 1/3 cup drippings.

Saute onion in reserved drippings 2 minutes. Add kraut and cook 5 minutes longer. Slice off top of each potato. Scoop out insides and mash. Add kraut mixture, 1/2 the bacon, and pepper. Refill shells with potato-kraut mixture. Sprinkle remaining bacon on top. Heat at 375 degrees for 10 minutes.