8 medium baking potatoes, scrubbed
8 strips bacon
3 shallots, finely chopped
¾ cups milk
3 tablespoons Cabot Unsalted Butter
2 ounces Cabot Sharp Cheddar, shredded (about ½ cup)
Salt and freshly ground black pepper
3 tablespoons chopped parsley, optional
2 scallions, optional
To see how to make this recipe, visit The Comfort of Cooking.
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