4 lg. Idaho potatoes
1/4 lb. bacon slices
1 cup finely graded Cheddar cheese
1 tbsp. butter
1/4 c. milk
2 eggs, separated
3 tbsp. chopped parsley
Salt and pepper
Parsley sprigs, to garnish (optional)

1. Preheat the oven to 400 degrees. Scrub the potatoes and prick them on each side with a fork. Bake them on a rack in the oven for 1 1/4 hours.

2. Broil the bacon until crisp, then chop or crumble.

3. Remove the potatoes from the oven, cut them in half lengthwise and scoop out the centers.

4. Mash the scooped-out potato with the butter, milk and egg yolks. Mix in the bacon, cheese, parsley and seasoning to taste.

5. Beat the egg whites until stiff and fold them into mixture.

6. Put the mixture back into the potato shells.

Put the potato halves on a heat proof plate and return to oven for 15 minutes so the filling rises and becomes, golden brown. Garnish with parsley sprigs and serve. Serves 8.