Prep:
10 min
|
Cook:
10 min
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.
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