Brennan's Stuffed Baked Potatoes

Notes: Brennan's is located in New Orleans

2 large Idaho potatoes
4 strips of bacon, cut into quarters (I use more and cut into half inch
pieces before frying)
1/2 cup chopped green onions
2 Tbsp grated parmesan cheese (I use a handful of grated cheddar instead)
1/2 cup sour cream
1/2 tsp salt
1/2 tsp white pepper (use the white! It is essential for the taste!)
1/4 cup (half stick) butter
paprika

Scrub potatoes and bake 1 hour at 400 F. Don't wrap them in foil or the
skins will get too moist. Cook backon pieces until crisp. Drain off bacon
fat except for 3 Tbsp. Add green onions and saute slowly. Put in food
processor. Add the salt and pepper, cheese, and sour cream. Zing it
together in the processor. Now cut the baked potatoes in half length and
scoop the insides out and put the insides of the potatoes in the food
processor. Zing again. Keep the shells intact. Stuff mixture into potato
skins. Drizzle with melted butter and sprinkle with paprika. Bake 15 to 20
minutes at 350 F.

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