6 large potatoes
1 container of party dip (8 oz)
¼ cup of butter
½ cup of milk
4 pieces of bacon
8oz. shredded cheese
salt
pepper
Thoroughly wash the potatoes and pierce each two to three times along the middle of the top. Cook on high in the microwave about 8 minutes per side. For moister potatoes place a small bowl of water in the middle of the microwave plate and place the potatoes around the outside of the bowl.
While the potatoes are cooking prepare the bacon laying it out on a plate and covering the top with a wet paper towel to keep the bacon from drying out while cooking. Remove the potatoes when done and cook the bacon on high for two minutes, flipping the bacon at the one minute mark.
While the potatoes are still hot hold them cradled in a towel and shave back a portion of the top leaving the bottom, sides, and a rim along the top. Carefully dig out the insides of the potatoes with a spoon working quickly to maintain the heat. Once all shells are cleaned out, place the cooked insides in a bowl with the party dip and butter. The trick is to mix before the food cools. Beat the mixture smooth with a mixer adding little portions of the milk as you go. Scoop the mixture back into the potato skins into a mound but do not press them flat.
Sprinkle the top with cheese and dice the bacon and sprinkle it over the top. You may try microwaving them again for 20-30 seconds each if you like your foot piping hot or your cheese thoroughly melted. Finish the potatoes by salting and peppering to taste.
*makes 6 servings
