4 slices of bacon
5 medium baking potatoes
1/3 cup milk
3/4 cup Hidden Valley Ranch Salad Dressing
3 tsp chopped parsley, divided
Preheat oven to 400F. In skillet, cook bacon until crisp; drain on a paper towel. Crumble bacon and set aside. Bake the potatoes until they are tender, about 45 minutes. Cut slits lengthwise and crosswise in top of each potato. Scoop out centers of potatoes. Add milk and salad dressing; beat until smooth. Stir in bacon and 2 tsp of the parsley. Fill skins with potato mixture. Bake at 400F until puffy and golden, about 15 minutes. Sprinkle with the remaining 1 tsp of parsley.
If desired, beat potatoes with 1/4 cup milk and bake a casserole dish instead of skins.
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