6 Idaho baking potatoes
1 c. sour cream
Celery salt to taste
Salt and pepper
1/2 c. (1 stick) butter
1 tbsp. minced onion
1/2 c. crumbled crisp-cooked bacon

Bake the potatoes. When they are done, split them lengthwise and scoop the potatoes out of the shells. While they are still hot, whip the potatoes with the butter, sour cream, salts, and pepper. Add more sour cream, if necessary. Spoon the mixture back into the shells. Sprinkle the tops with bacon crumbs. Serve hot. Serves 6.