This sounds incredibly yummy, and much like what I was taught to make in Home Ec, circa 7th grade :)
Sans tomatos, of course.
Usually I'm just to lazy to make these, but on occasion I do take the time, and they're well worth it.
Twice Baked Potatoes
Twice-Baked Potatoes
SERVINGS: 2
CATEGORY: Side Dish 
METHOD: Baked
TIME: Prep: 1 hour 10 min. Bake: 20 min.
Ingredients:
- 2 medium baking potatoes (1 to 1-1/2 pounds)
- 1/3 cup sour cream
- 3 tablespoons milk
- 1/8 teaspoon salt
- 2 teaspoons grated Parmesan cheese
- 2 bacon strips, cooked and crumbled
- 4 teaspoons shredded cheddar cheese
- 1 to 2 tablespoons chopped tomato, optional
Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired. Yield: 2 servings.
