Ingredients:
3 very large Russet potatoes
3 slices thick cut bacon, cut into 1/2 inch chunks
3/4 cup creamy pimento cheese
1 egg, beaten
sea salt
freshly ground black pepper

Directions:
Bake potatoes for 1 hour at 400. Allow them to cool to almost room temperature, then slice lengthwise and scoop out the insides, reserving 2 potatoes’ worth of skins. Reduce oven to 350. Place the pimento cheese, and potato into a medium bowl. Mash until smooth then fold in the bacon. Refill the potato skins and place on a baking dish. Bake 10 minutes or until warmed through. Serve immediately.

Yield: 4 servings

My thoughts: