Loaded Twice Baked Potatoes

4 large Russet potatoes

1 cup milk or cream

2 tablespoons Shallots

1 bay leaf

1/2 cup sour cream

1 teaspoon flat leaf parsley, finely chopped

6 strips of bacon, cooked, crumbled

1/2 cup cheddar cheese, shredded

Salt and pepper to taste

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1. Preheat the oven to 400˚F. Line a sheet pan with parchment paper. Set aside.

2. Wash and dry the potatoes. Place potatoes on the prepared pan and bake for 1 hour or until fork tender.

3. Meanwhile, combine the milk, Shallots, and bay leaf in a small saucepan. Bring to a gentle simmer and cook for 15 minutes. Do not let milk burn. Remove from heat and let cool.

4. When the potatoes are cool enough to handle, cut the potatoes in half lengthwise. Carefully scoop out the potato filling from the shell and place into a large mixing bowl. Set the potato halves on the prepared pan.

5. Add the sour cream, parsley, bacon, salt, and pepper to the potato. Mix well.

6. Discard the bay leaf and pour the milk into the potato mixture.

7. With a potato masher or electric hand mixer, vigorously mash the potatoes until they are light and fluffy, adding more milk if necessary. Scoop the potato mixture evenly into the potato halves. Top with cheddar cheese.

8. Return potatoes to the oven, and cook for 15 minutes or until the cheese is melted and the tops are lightly browned.

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