*Potatoes (wash, season with
oil, salt & pepper, wrap in foil & cook in slow cooker on high for 4
hours)
*cooked, chopped bacon*Olive oil
*butter
*milk or heavy whipping cream
*sour cream
*shredded cheese
*Salt and Pepper
Preheat oven to 425.
Slice potato in half
lengthwise. Spoon out all but 1/4″ around the edge.
Put potato insides to a medium bowl, add cream/milk, butter, sour cream, cheese,
bacon, salt and pepper. Whip with beaters until smooth.
Brush entire potato shell
with olive oil. Transfer to a cast iron skillet or a baking sheet.
Bake for 10
minutes.
Remove skins from oven, fill
w/ mashed potato filling. Top w/ extra cheese and bacon.
Bake for 10-15 minutes.
Serve hot, w/ sour cream, if
desired.
