Instructions: This is from a wonderful little cookbook, Stuffed Spuds. The combination of turnip and potato is outstanding.

Cut a thin slice from the top of each potato. Remove pulp, mash; cover and set aside. Keep shells warm. In drippings, cook onion until tender. Add bacon to potato. Add turnip, salt and pepper; mix well. Add to onion mixture in skillet and heat. Heap into shells. Garnish with parsley.

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