The flavors are layered, gentle and oh so very satisfying; another plus, this dish doesn't need a whole lot of babysitting. With Father's Day right around the corner make the special man in your life a nice hearty side dish!
Clean two russet potatoes, pierce with a fork on the front and back and bake at 400 degrees for 70 minutes. Allow the potatoes to cool for about 10 minutes and slice in half lengthwise and all to cool further.
Cook 4 slices of bacon, cool and crumble, set aside. PLEASE in the name of all that's sacred and good, use REAL bacon and not packaged bacon bits...you will be glad you used the real stuff.
While the bacon is cooking, use a spoon and scrape the potato flesh from the shell into a bowl and set aside. Reserve the shells in tact. Leave 2 tablespoons of bacon grease in the skillet and saute 1/4 cup of finely chopped shallots over medium heat for about two minutes. If the shallots begin to brown, remove the skillet from the heat. Add the potato flesh to the skillet, 1 cup of sour cream and combine, mashing the potatoes with a wooden spoon as you blend. Season with salt and pepper remove skillet from heat. Fold in a 1/2 cup of finely grated Parmesan cheese and the crumbled bacon.
Fill the shells with the potato mixture.
Top with shredded sharp cheddar cheese. You can get creative here and use a Colby/Jack combination, crumbled goat cheese or even Manchego cheese...think outside of the box. The homegirlz like to stay in the box.
Bake at 350 degrees for 15 to 20 minutes, until the cheese is completely melted.
Your husband, your father, your children and neighbors will sing your praises after they taste one of these!