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Ingredients
- 3 slices thick-cut bacon, coarsely chopped
- 4 10- to 12-ounce russet potatoes, scrubbed, each pierced several times with fork
- 1/4 cup (1/2 stick) butter
- 1/4 cup whole milk
Method
- Saute bacon in heavy medium skillet over medium-high heat until crisp and brown.
- Transfer bacon to paper towels to drain.
- Bake all potatoes in microwave on high until tender, about 10 minutes per side.
- Cut top 3/4 inch off each potato lengthwise.
- Scoop cooked potato flesh into medium bowl, leaving 1/4-inch-thick potato shell.
- Add butter and milk to potato flesh in bowl and mash well.
- Stir in bacon; season to taste with salt and pepper.
- Spoon potato mixture into shells.
- Place potatoes on baking sheet.
- Preheat oven to 400F.
- Bake potatoes until filling is heated through and shells are crisp, about 30 minutes.
