1/3 cup Parmesan cheese 1 tsp kosher salt 1 tsp fresh grated pepper 6 large baking potatoes 1/4 cup butter 1/3 cup milk 1/2 cup sour cream 1/2 cup white cheddar cheese, shredded 1/4 cup bacon bits
Combine Parmesan cheese, salt and pepper on a dish. Wash potatoes and prick with a fork. Roll the wet potatoes in the cheese mixture to coat. Bake at 400º F until tender, about an hour. Remove from oven and cool about 10 minutes. Cut each potato lengthwise and scoop out the pulp into large bowl. Reserve skins. Add butter, milk, sour cream and cheddar cheese to potato pulp and mash until well-blended and creamy. Generously scoop into the best skins and top with bacon bits. You should get about 8-10. Return to oven for about 10 minutes until golden brown.