1 pound Red bliss potatoes 1/2 cup whole milk 1 tablespoon chopped garlic
4-5 strips bacon, crispy and chopped
1/3 cup green onions, chopped 3 tablespoons of unsalted butter 1/2 cup grated cheddar cheese
salt and pepper
1. In a large pot of cold water add the potatoes and bring to a boil. Cook for about 10-15 minutes or until the potatoes are halfway done (par cooked.)
2. Remove the potatoes from the water and let them cool. Being careful not to break the skin, slice them in half and scoop the inside out to create a shell or a hollow potato. Add the “scoopage” to a large mixing bowl and reserve the “shells” for later. If the shells don’t sit up-right by themselves you may want to slice the rounded part off the bottom so it has a flat surface to rest on.
3. Add all the remaining ingredients except for the cheese to the mixing bowl and mix with a potato masher or whisk to break up the potatoes creating a mash. (add the milk last to incorporate evenly.)
4. Using a small spoon, fill the shells with the mash and sprinkle the cheese over the top. Place on a cookie sheet and put into a preheated 350 degree oven for 5-10 minutes or until cheese is all melted and the center is super hot. Serve two per person or put on a large platter, serve immediately.