Instructions: Scrub potatoes well under cold running water; dry well. Place on baking tray and place in a moderate oven (350F) for 40-50 minutes or until potatoes are tender. Allow to cool slightly.

With a serrated knife, carefully cut the top off each potato, scoop potato out with a small spoon, leaving 5 mm of potato inside to form shell.

Push scooped out potato through a sieve or mash finely, Add sour cream, mayonnaise, salt, pepper, mustard and egg yolk; mix well. Fill potato mixture back into potato shells.

Place potatoes onto baking tray, spoon melted butter over the potatoes. Bake in a moderate oven 20 minutes or until heated through.

Remove rind from bacon and chop finely. Place in pan and stir over heat until bacon is crisp; drain. Spoon bacon on top of each potato.

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