4 large baking potatoes
1 pkg shredded cheddar
4 tbs butter, melted
A1 steak sauce
3 skinny green onions, sliced thin
1 pkg crumbled real bacon
sour cream on the side
Preheat oven to 425°F.
Stab the sides of the potatoes and bake 45 mins in regular oven, or 18-19 in the Advantium.
Slice lengthwise, then use the paring knife to cut the boat shape out of the center, and a spoon to scoop out the potato (save for mashed potatoes or hash browns).
Brush butter onto inner and outer of skins. Pour some A1 into the pot or ramekin used to melt the butter, and brush the insides of the potatoes. Sprinkle some parmesan into each skin. Bake for 8 minutes, until the parmesan is bubbling.
Start warming the plates (we use the top of our toaster oven).
Add cheddar to each skin, just enough to cover the bottom — do not overfill! Sprinkle onion evenly into each skin. Sprinkle bacon into each skin. Lightly top each skin with a little bit of cheddar cheese, just enough to hold the bacon and green onions together.
Bake for 3-5 minutes, until cheese is melted, ideally a little crispy on the edges of the skin.
Serve hot, with steak knives and forks, and sour cream on the side (individual ramekins are nice).
Goes well with stuffed jalapenos.