Stuffed Baker - cooking recipe

Ingredients

6 large baking potatoes
8 Tbsp. butter, divided
1/2 c. grated Cheddar cheese
1/4 c. grated Parmesan cheese
1 tsp. salt
1/2 c. cut up bacon
1/2 c. milk
1/4 tsp. pepper (ground)
2 tsp. parsley

Preparation

Scrub the potatoes.
Pat them dry.
Prick the surface with a fork.
Using 2 tablespoons of the butter, grease the potatoes. Bake at 425\u00b0 for 1 hour. Grease a casserole with 1 tablespoon butter to hold the potatoes in one layer.
Cut 1/4-inch off the top of potato. Scoop out the pulp of the potato leaving some in the skin (small spoon works).
Mash the pulp with the remaining ingredients (reserve 1 teaspoon butter) and mound it back into the potato.
Place them in casserole dish.
Divide the butter on top and sprinkle with paprika. Bake at 400\u00b0 for 30 minutes.