6Tillamook Extra Sharp White Cheddar Slices, halved
Freshly chopped parsley leaves for garnish
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper. Place the potatoes on the prepared baking sheet and bake the potatoes for 60 to 70 minutes, until tender when pierced with a fork. Maintain the oven temperature and allow the potatoes to cool on the baking sheet for 30 minutes, until warm enough to handle.
Halve the potato skins lengthwise. Use a small spoon to scoop out the potato flesh into a large bowl, leaving a border of about 1/4-inch of flesh attached to the skin. Mash the potato flesh with the back of a fork or a potato masher, until few large lumps remain. Set aside.
Brush the inside and outside of each potato skin with olive oil and place back on the baking sheet. Return to the oven and bake the skins for 20 to 25 minutes, until crispy.
Meanwhile, working in batches, cook the bacon in a large skillet. See pro-tip above!
Transfer the cooked bacon to a paper-towel-lined plate and allow to cool. Do not discard the bacon grease. Continue with the remaining bacon. Once bacon is cooled, chop into 1/4-inch pieces. Gently mix the bacon with the potato flesh.
With the heat off, allow the bacon grease in the skillet to cool slightly. To the warm bacon grease, add the garlic and stir until fragrant, about 30 seconds. Do not allow the garlic to burn.
Transfer all the garlic and about half of the bacon grease to the potato flesh mixture and stir to combine.
Divide the potato mixture among the baked potato skins and top each skin Tillamook Extra Sharp White Cheddar Slices.
Place the skins under the broiler until cheese has melted. Watch closely as it's a quick process.
Sprinkle with freshly chopped parsley leaves before serving. Serve warm.