Deluxe baked potatoes

Name: Deluxe baked potatoes
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 Russet potatoes, washed; Olive oil; 12 thick bacon slices, cooked and crispy, cut in half lengthwise; 1 1/2 cup (375 ml / 150 g) sharp cheddar cheese, grated; 1 1/2 cup (375 ml / 150 g) deluxe Gruyère cheese, grated; A small handful of fresh parsley, chopped; Sour cream (optional); Salt and pepper from the mill

Preparation 30 min
Cooking 1 h 10 min
Servings 4
Freezing I do not suggest

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Ingredients

4 Russet potatoes, washed
Olive oil
12 thick bacon slices, cooked and crispy, cut in half lengthwise
1 1/2 cup (375 ml / 150 g) sharp cheddar cheese, grated
1 1/2 cup (375 ml / 150 g) deluxe Gruyère cheese, grated
A small handful of fresh parsley, chopped
Sour cream (optional)
Salt and pepper from the mill

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Preparation

Preheat oven to 400°F (200°C).
Cut potatoes into slices about 1/8 inch (3 mm) thick, but be careful: don’t cut all the way through. Keep about 1/2 inch (1.5 cm) of the base so the potatoes hold together as one piece. Tip: place a wooden spoon handle along the side of the potato to prevent cutting too far. Place potatoes on a baking sheet.
Generously brush potatoes with olive oil, then salt and pepper. Bake for 30 minutes.
Remove from oven, brush again with olive oil, then return to oven for 30 more minutes or until potatoes are tender. Let cool a few minutes on the sheet.
Start assembly: insert bacon pieces into the cracks of each potato (about 6 pieces per potato). Generously bury each potato with cheese, about 1/2 cup (125 ml) per potato, then garnish with fresh parsley.
Turn oven to broil and cook until cheese is well melted and golden, about 3 to 5 minutes. Watch carefully to avoid burning. Serve immediately with sour cream if desired.