Stuffed Potato Skins

If you buy sufficiently large potatoes each potato skins can be a meal in itself.

8 large baking potatoes
1 lb (500g) bacon
1 diced onion
4 tablespoons butter
1/2 cup milk
1 teaspoon salt
dash pepper
1 egg
2 cups grated mozzarella cheese
dash chopped parsley
Clean and boil all potatoes with the skin on for 5 minutes.  While doing this start the bacon in a large frypan on medium heat, adding diced onions when about 1/2 cooked.  Once the potatoes have been cooking for about 5 minutes remove from heat and let run under cool water until completely chilled.  Remove bacon from grease and drain with paper towel.  Chop bacon until is in fine, small pieces.  
Cut the 6 remaining potatoes in 1/2 and hollow out some of the center (this will be the space for the filling later...) and put aside to cool.
Peel and dice the other 2 potatoes and in clean water continue to cook until soft.  Drain and rinse, mash and add milk, butter, salt, pepper egg, mix/whip until fluffy.  Add some of this mashed potato mixture to each hollowed out potato and cover in bacon bits and cheese, garnishing with parsley.  Freeze individually or by the platter.
Remove from freezer and heat at 400 for about 25 minutes; let stand 5 minutes before serving.

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                         This recipie was found at Uncle Bucks Recipie HomePage
                               http://www.askauntsue.com/r/Default.htm            


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