Double Baked Potatoes

Place the potatoes in a 375° oven to bake for about 45 minutes. While they are baking:

Place the bacon in a 12” frying pan on low heat and slowly cook until the bacon is golden brown. Drain the bacon grease into a small SS bowl and place the pieces on paper towels and set aside. Place plastic wrap over the bowl of liquid grease in the freezer to solidify before throwing in the trash.

In the 10” fry pan heat the butter to melt, add the onions and sauté until the onions become clear. Set aside

Test the doneness of the potatoes by piercing a potato in the middle of the pan with a fork. It should yield easily.

Remove the potatoes from the oven and cut in half lengthwise. Allow to cool enough to handle.

With the large kitchen spoon, scoop the pulp of the potatoes into the mixing bowl. Keep the potato skins intact and place them on a sheet pan. Mix the potato pulp in the mixer to begin to break it up.

Add bacon, onions, butter, sour cream, Parmesan cheese, salt, pepper and scallions to the mixture and beat until smooth. Check the taste and consistency at this time. If the potatoes are too thick at this point add some water, 1/4 cup at a time. Test again.

Fill 8 of the potato skins evenly with the filling. Sprinkle the top with paprika and place a solid 1/2 oz. piece of cold butter into the center of the potato filling.

Bake until the potatoes turn brown and the butter melts