When I first saw these I was hesitant to make them I wondered how good could they really be, what really sets them apart from mashed potatoes? Well once I made them I realized the real difference. These were so good much better than they look., chunky yet cream and oh so delicious. Try them I know you won't be disappointed. Next time I'm going to try some sour cream and chives on the top I think that would make them perfect.
• 8 medium baking potatoes, scrubbed
• 8 strips bacon
• 3 shallots, finely chopped
• 3/4 cups milk
• 3 Tbsp. butter
• 1/2 cup shredded cheddar cheese
• Salt and freshly ground black pepper
• 3 Tbsp. chopped parsley, optional
• 2 scallions, optional
1. Preheat the oven to 400°F. Prick the potato skins all over with a fork. Bake in the oven for about 45–50 minutes, until tender.
2. Cook the bacon in a frying pan over medium heat until fully cooked. Dice bacon. Add the shallots and cook until they soften, about 1 minute more.
3. Slice off the top third of each potato, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.
4. Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the cheddar, bacon and shallots and parsley. Season with salt and pepper.
5. Spoon the mixture back into the potato skins and bake for about 20 minutes, or until the filling is heated through and golden on top. Serve hot with extra chopped parsley, cheddar or scallions sprinkled on top, if desired.
Adapted From: The Comfort of Cooking