Any type of large sized, healthy potato can be prepared this way, but the best ones for this dish are large baking potatoes. Do not wrap them in foil, because that would steam and soften up the skins. You want the skins crispy and edible. White cheddar gives the best flavour to the filling, orange cheddar will do too, but the taste will be a little different. I used red onions, but other types of onions are good too, shallots, green onions or even chives. Fresh parsley is preferred, but since I was out, I used dried parsley. Serve these with a green salad.

2 large healthy baking potatoes of the same size
1 Tbsp olive oil
1/2 cup diced slab bacon
1/4 cup diced red onions
3/8 cup milk
2 Tbsp melted butter
salt and pepper to taste
1 sprig of fresh parsley, chopped
1/2 cup + 1/8 cup shredded white Cheddar cheese

• Preheat the oven to 400°F.
• Scrub the potatoes very clean.
• Prick them with a pointy knife all over.
• Rub the potatoes all over with oil and place them in a baking dish.
• Bake in the oven for 45 to 65 minutes, depending on the size, or until tender.
• Meanwhile, chop the bacon and cook them in a frying pan on medium heat until golden.
• Add the diced onions and sauté for a couple of minutes.
• Remove pan from heat and transfer the bacon onion mixture to a small bowl with a slotted spoon. Discard bacon grease.
• Slice each potato in half, horizontally.
• With a spoon, scoop the flesh out into a large bowl.
• Place the potato skins back in the baking dish and set them aside.
• Mash the potato with a potato masher.
• Add the bacon and onion mixture, the milk, the melted butter, salt and pepper, the parsley, and 1/2 cup of shredded white Cheddar to the potatoes.
• Beat it until smooth.
• Spoon the mixture back into the potato skins.
• Sprinkle the tops with 1/8 cup of shredded white Cheddar cheese and bake for 25 minutes, or until the filling heats through and the cheese melts on the top.

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