Source: Jan Taylor
3 pounds baking potatoes (about 6 large)
Vegetable oil
1/4 cup sour cream
1 can Campbell's condensed Cheddar cheese soup
2 tablespoons chopped green onion
Bacon pieces
Generous dash pepper
Paprika
Wash and dry potatoes; rub lightly with oil. Prick potatoes with fork. Bake at 400 degrees F for 1 hour or until potatoes are fork-tender. Remove potatoes from oven.
Cut potatoes in half lengthwise. Carefully scoop out pulp from each half, leaving a thin shell.
In medium bowl with mixer on medium speed, beat together potato pulp and sour cream. Gradually add soup, green onion, bacon pieces and pepper; beat until light and fluffy. Spoon potato mixture into shells.
Place on baking sheet. Sprinkle with paprika. Bake 15 minutes until hot.
ENJOY!