If you make baked potatoes with a summer bbq throw a couple extra ones on there for this recipe. You can put them in the fridge for a couple of days then make this.<\/p>\n
Ingredients
\n4 medium baking potatoes, scrubbed
\n7 oz bacon, cut into sticks
\n2 shallots, finely chopped
\n1\/2 cup milk
\n2 tbsp butter
\n3\/4 cup shredded cheddar cheese
\n2 tbsp chopped parsley
\nsalt and ground black pepper<\/p>\n
Directions:
\nPreheat the oven to 400 degrees. Prick the potato skins all over with a fork. Bake in the over for about 45-50 minutes, until tender. Reduce the oven temperature to 350 degrees.
\nMeanwhile, cook the bacon in the frying pan over medium high heat about 4 minutes until golden. Add the shallots and cook until they soften, about 1 minute more.
\nSlice off the top third of each potato, horizontally. Using a spoon, scoop out the flesh int a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.
\nMash the potato with a potato masher. Add the milk and butter and beat until smooth. Stir in the cheddar and bacon mixture along with the parsley. Season with salt and pepper.
\nSpoon the mixture back into the potato skins and bake for 20-25 minutes or until the filling is heated through and golden on top. Serve hot<\/p>\n
**if using refrigerated potatoes microwave for a minute or two until the potato is warm. Allow additional cooking time to heat potatoes through. <\/p>\n","protected":false},"excerpt":{"rendered":"
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