1 1/2 dozen sm. potatoes
1 (16 oz.) carton sour cream
2 tbsp. very finely chopped onion
5 to 6 strips bacon, crispy fired and crumbled

Potatoes little larger than bite size is preferable; medium ones, halved, will also work.

Boil potatoes with peel for 30 minutes. Do not over cook. Scoop out a portion of each to make a well, leaving skin intact. Discard potato pulp. Mix sour cream and onion. Fill each potato with crumbled bacon and reheat at 350 degrees until warm. Shredded Cheddar cheese, black caviar or chopped chives may be substituted for crumbled bacon. Do not add other toppings except cheese before heating.