Recipe: Stuffed Potatoes with Bacon and Cheese

STUFFED POTATOES WITH BACON AND CHEESE

4 large russet or Idaho potatoes, baked
1/2 cup milk
2 large eggs
1 cup grated cheddar, Gruyere or Swiss cheese (about 4 ounces)
1/2 teaspoon salt
Freshly ground black pepper (to taste)
Pinch of nutmeg
2 links of sweet Italian sausage, cooked or 4 slices bacon, cooked*
1/4 cup grated Parmesan cheese (optional, for topping)

Preheat the oven to 350 degrees F.

Slice the baked potatoes in half lengthwise. Scoop out the center, leaving 1/4-inch of shell. Mash the pulp in a medium bowl and set aside.

Heat the milk in a small saucepan until it is just hot. Do not let it boil. Add the hot milk to the potato pulp and mix well with a potato masher or hand-held mixer until the potatoes are smooth.

Beat in eggs, one at a time, then stir in the grated cheese, nutmeg, salt and pepper.

Crumble the cooked sausage or bacon into small pieces and stir into the potato mixture. Spoon mixture into the potato shells, heaping in the center. Sprinkle with the Parmesan cheese if using. Arrange the filled shells on an 11-by-17-inch baking sheet.

Bake on the center rack of the oven until the filling puffs and bubbles, about 20 minutes. Serve immediately.

*Chopped ham, salami or prosciutto or finely chopped scallion can be used if there's no leftover bacon or sausage.

TO MAKE AHEAD:
Unbaked filled potatoes can be tightly wrapped in plastic and stored overnight in the refrigerator. Add 8 minutes to the baking time if you're putting cold, filled potatoes in the oven.

Makes 4 servings
Source: Dad's Own Cookbook by Bob Sloan