Double Stuffed Potatoes with Vermont Cheddar and Cob-Smoked Bacon
  1. 2 Large Baking Potatoes
  2. 1 Scallion, minced
  3. 2 slices of Cob-Smoked Bacon, cooked until crisp & crumbled
  4. 1 tsp. Dijon Mustard
  5. 2 Tbsp. Olive Oil
  6. 1/4 to 1/2 tsp. Tabasco Sauce
  7. 1/2 cup Sharp Vermont Cheddar Cheese, finely grated
  8. Parsley
  9. 1/4 cup Sour Cream
Preheat oven to 400 degrees. Wash, dry, and pierce potatoes in several places. Rub with olive oil. Bake on an oven rack until softened, 45-55 minutes. In a small bowl combine the cheese, sour cream, bacon, scallions, mustard, and Tabasco sauce. When the potatoes are done baking, cut a long slit in the top of each. Squeeze the potato open and scoop out the pulp, leaving about a ½ inch thick shell. Mix the cooked potato with the cheese mixture. Place the shells in an 8x8 baking dish and mound the cheese mixture in them. Bake until the cheese is nicely melted, about 15 minutes. Serve sprinkled generously with parsley. Preparation Time: 1 1/2 hours Number of Servings: 2