Ingredients (6)
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medium potatoes, baked 5
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whole milk, plus more if needed ⅓ cup
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cooked bacon, crumbled 4 slices
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chopped parsley, divided 3 teaspoons
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kosher salt and freshly ground black pepper, to taste
Steps (4)
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1
Preheat oven to 400ºF.
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2
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.
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3
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.
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4
Generously fill reserved skins with potato mixture and bake until puffy and golden, about 15 minutes. Sprinkle with remaining 1 teaspoon parsley; serve immediately.
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