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Ingredients
- 4 lrg baking potatoes
- 1/2 lb (250 g) lean, sliced, smoked bacon
- 1 head fresh garlic
- 2 Tbsp. (30 ml) fresh minced chives Fresh grnd pepper (to taste)
- 1 x salt (to taste)
- 1 Tbsp. (15 ml) veg. oil
- 1/4 lb (115 g) unsalted butter
- 1/2 lb (230 g) grated sharp cheddar cheese
Directions
- Preheat your oven to 450 degrees F. (230 C) Fry the bacon till it is crispy, drain, cold, and crumble. Cut the top off of the head of garlic to reveal the tips of the cloves, drizzle veg. oil over the exposed tips and wrap the entire head in aluminum foil. Bake the potatoes and the wrapped garlic for 30 to 45 min till the potatoes are fork tender and the garlic is soft and pasty (do not burn the garlic - it gets bitter). Allow the potatoes to cold just sufficient so you can safely handle them and cut them in half, lengthwise.
- Carefully scoop out each potato half with a spoon and put the hot pulp into a mixing bowl. Set the empty potato shells (boats) aside.
- Squeeze the roasted garlic paste into the bowl, add in the butter and mash the mix well with a potato masher (yes, by hand). It's OK if it's a bit lumpy, the lumps add in character. Add in salt and pepper to your personal taste and mix well. Add in the crumbled bacon bits and the cheese, mix well again. Spoon this mix into the potato shells, they should be overstuffed with a dome shaped top. Return the stuffed potato boats to the oven and bake for 10 to 15 min till the cheese is melted and the tops brown slightly. Remove from the oven, garnish with minced chives, and enjoy.
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