• 6 yukon gold or baby reds
  • Olive oil
  • Sea salt
  • Shredded Parmesan cheese
  • Lawrys garlic salt with parsley
  • Garlic powder
  • Fresh Italian parsley
  • Real bacon bits
  • Melon baller


Parmesan Garlic Stuffed Potatoes


  1. Preheat oven 375
  2. Scrub potatoes and dry with paper towels, cover with olive oil and sprinkle generously with sea salt.
  3. Bake for 30-40 minutes until fork tender.
  4. **This is the tedious part** with a towel hold potato and with the melon baller scoop top off… not quite 1/2 way.
  5. Put potatoes back on baking sheet and drizzle with olive oil, then sprinkle with garlic powder.
  6. Now put a nice pinch of Parmesan cheese into potato.
  7. Sprinkle with bacon and back into oven for 5-7 minutes until cheese is melted.
  8. Garnish with a sprinkle of garlic salt and Italian parsley.
  9. Lip smackin delicious!!