- 4 lg baking potatoes
- Kosher salt
- Olive oil
- 2 lg shallots, minced
- 4 thick cut slices bacon
- 12oz artichoke hearts, drained & chopped
- 1 tsp thyme
- 1/2 c goat cheese
- parsley
Wash and dry potatoes. Liberally drizzle potatoes with olive oil, then season generously with salt. Wrap tightly in aluminum foil. Bake in preheated oven for 50-60min or until fork tender. Scoop out potatoes, leaving the skins to serve as a shell, into a medium bowl.
Cook cook bacon in a medium saucepan until crisp, remove to plate and crumble when cool. Remove excess fat from pan. Add shallots to saucepan and cook until translucent. Add artichokes and thyme; cook 2 minutes. Add bacon, artichoke mixture and goat cheese to potatoes; mix throughly. Season with salt and pepper.
Place each potato shell in individual serving bowls. Spoon potato & artichoke mixture into baked potato shells and warm in a 400 degree oven until ready to serve. Top with parsley.
