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medium potatoes, baked
5
¾ cup
whole milk, plus more if needed
⅓ cup
cooked bacon, crumbled
4 slices
chopped parsley, divided
3 teaspoons
kosher salt and freshly ground black pepper, to taste
For safe meat preparation, reference the USDA website.
Preheat oven to 400ºF.
Carefully cut slits lengthwise, then crosswise into tops of each baked potato. Gently scoop out centers, leaving skins intact, and place in a large bowl; reserve 4 potato skins.
Add the dressing and milk to the potatoes in the bowl and mash until smooth (if the potatoes seem a little dry add more milk). Stir in bacon, 2 teaspoons parsley, and season with salt and pepper.
Generously fill reserved skins with potato mixture and bake until puffy and golden, about 15 minutes. Sprinkle with remaining 1 teaspoon parsley; serve immediately.
