7 T butter, softened, plus ¾ c freshly grated sharp Cheddar
1 T butter, cut into cheese
¼-inch bits ½ c milk
6 eight-ounce baking potatoes, 1 tsp salt
thoroughly scrubbed and ¼ tsp freshly ground black pepper
patted dry with paper towels 2 T finely chopped scallions,
6 slices (about 4 oz.) lean bacon white part only
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Preheat the oven to 425°. With a pastry brush, spread 2 tablespoons of
the softened butter evenly over the skins of the potatoes. Bake the potatoes
on a rack in the middle of the oven for about 1 hour. The potatoes are done
if they feel soft when squeezed gently between your thumb and forefinger.
Remove the potatoes and reduce the oven temperature to 400°.Meanwhile, in a heavy 10- to 12-inch skillet, fry the bacon over moderate heat, turning the slices frequently with tongs until they are crisp and brown. Drain the bacon on paper towels, crumble it into small bits and set aside. Brush 1 tablespoon of softened butter over the bottom of a shallow baking dish large enough to hold the potatoes in one layer.
Cut a ¼-inch-thick lengthwise slice off the top of each baked potato. With a spoon, scoop out the potato pulp, leaving the skin intact and creating a boatlike shell about ¼-inch thick.
Place the potato pulp in a deep bowl and mash it into a smooth purée with the back of a fork, or rub the pulp through a ricer into a deep bowl. Add the remaining 4 tablespoons of softened butter, the grated cheese, milk, salt and pepper and beat vigorously until the mixture is smooth. Stir in the bacon bits and the scallions and taste for seasoning.
Spoon the potato mixture into the shells, mounding it in the center. Arrange the shells in the buttered dish and sprinkle the butter bits on top. Bake in the middle of the oven until the potatoes are golden brown and crusty. Serve at once. Serves 6.
