Ingredients

The following ingredients have 4 Servings
  • 2 large potatoes (I used russet potatoes)
  • 1 tablespoon olive oil
  • 1/4 cup milk
  • 1/2 cup cheddar cheese (shredded)
  • 1 tablespoon butter (unsalted)
  • 1/4 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 4 slices bacon (fried and chopped)
  • 1 onion (sliced and caramelized in fat from bacon)
  • 1/4 cup olives (sliced)
  • 1 tomato (diced)
  • 1 tablespoon parsley (chopped)

Instruction

  • Preheat oven to 425 F degrees.
  • Wash the potatoes really well and rub with the olive oil. Place on a baking sheet and bake for one hour or until the inside of the potato is cooked.
  • Carefully cut the potatoes in half and scoop out the inside of the potato leaving just a little on the skin. Place skins cut side down on the baking sheet and bake for an additional 15 minutes.
  • Mash the scooped out potatoes with the milk, cheddar cheese and butter. Add salt and pepper, 3/4 of the bacon, caramelized onion, and olives. Mix well.
  • Divide mixture in 4 and spoon the mixture into the potato skins, topping with the left over bacon and diced tomatoes.
  • Garnish with parsley.