1/2 pound bacon
1/2 cup chopped onion
2 tablespoons all-purpose flour
3/4 teaspoon dry mustard
2 cups milk, heated
3 hard-cooked eggs, sliced
1 tablespoon minced parsley
4 baked potatoes, hot
Fry bacon in skillet until crisp.
Remove with slatted spoon; drain on paper towels; crumble. Set aside.
Pour off all but 2 tablespoons drippings from skillet.
Add onion; sauté until tender.
Stir flour, mustard, and pepper into drippings in skillet until smooth.
While stirring constantly, gradually add milk.
Cook and stir until thickened.
Carefully stir in eggs, parsley, and bacon.
Open potatoes; fluff insides with fork.
Divide and spoon egg mixture over each potato.
The All-American Potato Cookbook