| 1 | small yellow or Vidalia onion | | olive oil | | 5 | baking potatoes | | 1 cup | milk | | 2 Tbs | butter | | 1 tsp | Lawry's salt | | 1 tsp | Pepper | | 4 oz | shredded cheddar cheese | | 1 clove | garlic | | 5-6 slices | cooked bacon |
| | Preheat oven to 350 degrees. Place cleaned and pricked baking potatoes directly on oven rack and bake for 1 hour and 20-30 minutes.
Meanwhile, cover the bottom of a skillet or frying pan with olive oil, add diced onions and minced garlic to oil and sautee until onion is tender (about five minutes). Remove from heat, drain excess oil. Add mixture to a medium mixing bowl.
When potatoes are done, take out of the oven and cut off the top 1/4 of each potato (the long way). Scoop potato out of the shell and into the mixing bowl with the onions and garlic. Add milk, butter, salt, and pepper to mixture. Combine ingredients with a mixer unti well blended. Chop cooked bacon. Add cheese and bacon and mix with a spoon.
Spoon in potato mixture into each shell (you'll have to overstuff each). Place on a cookie sheet and bake another 20 minutes, or until cheese is melted and light brown crust forms on top of potatoes. |
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