Ingredients:
12 large baking potatoes
1 cup butter, melted, divided
1 to 1-1/4 cups milk, warmed
8 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon seasoned salt
Directions: 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. Yield: 12 servings.
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