Golden Bliss Stuffed Potatoes

Preheat oven to 400°F and adjust the oven rack to the middle position. Place a wire rack over a foil-lined baking sheet.

Lightly rub each potato with canola oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet and bake for 45 minutes to 1 hour, or until they reach an internal temperature of 209°F and are fork-tender.

Remove the potatoes from the oven, and leave the oven on. Let potatoes cool for 10 minutes then cut them in half lengthwise, leaving a ⅛-¼-inch thickness of flesh in each shell.

Carefully scoop out the potato flesh into a medium-large mixing bowl. Transfer the potato shells back to the prepared baking sheet and bake at 400°F for 10 minutes.

While the shells cook, mash the potato flesh with half of the shredded cheddar cheese, 2 tablespoons of unsalted butter, thinly sliced scallions, and crumbled bacon. Add sour cream, buttermilk, salt, and pepper, and mix until smooth.

Set the oven to broil. Fill the potato shells with the mashed potato mixture, mounding it in the middle. Top with remaining cheese, scallions, bacon, and 2 tablespoons of butter. Broil until the cheese has melted and the potatoes are spotty brown and crispy on top, approximately 5-10 minutes. Watch closely to avoid burning.

Allow the potatoes to cool for 10 minutes, and then serve topped with minced fresh parsley.