Cheddar Twice Baked Potatoes

6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon, diced
1 medium onion, finely chopped
1/2 cup milk
1 egg
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup (4 ounces) shredded cheddar cheese

Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a
baking sheet. Bake at 375A for 1 hour or until tender. Meanwhile, in a
small skillet, cook bacon over medium heat until crisp. Remove to paper
towels; drain, reserving 1 tablespoon drippings. In the drippings, saute
onion until tender; set aside. When potatoes are cool enough to handle,
cut a thin slice off the top of each and discard. Scoop out pulp, leaving
a thin shell. In a bowl, mash pulp with remaining butter. Stir in the
milk, egg, salt and pepper. Stir in the cheese, bacon and onion. Spoon
into the potato shells. Place on a baking sheet. Bake at 375A for 20-25
minutes or until heated through.

Yield: 6 servings.


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