Ingredients
12 large baking potatoes1 cup butter, melted, divided1 to 1-1/4 cups whole milk, warmed8 bacon strips, cooked and crumbled1 cup shredded cheddar cheese1/4 cup grated Parmesan cheese2 tablespoons minced fresh parsley1 teaspoon seasoned salt
Preparation
Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off top of each potato and discard; scoop out pulp, leaving a thin shell.
In a large bowl, mash the pulp with 3/4 cup butter. Stir in the milk, bacon, cheese, parsley and seasoned salt. Spoon or pipe in to potato shells.
Place on a baking sheet. Drizzle with remaining butter. Bake at 425° for 25 minutes or until heated through.
