6 potatoes, baked (do not over bake)
3 eggs
3 oz. Parmesan cheese
1/2 c. crumbled bacon
8 oz. sour cream
Onion salt and pepper
1/2 c. melted butter
Potatoes, from the shells

Cut potatoes in half; scoop out potatoes and save shells. Combine rest of ingredients. Beat all together and put back into the shells. Will keep in the refrigerator up to 3 days or you may freeze them. When ready to bake, sprinkle with cheddar cheese. Bake at 350 degrees for 20 minutes.