Von O'Farrell

• 2 Yukon Gold baking potatoes
• 1/2 cup grated cheddar cheese
• 1/4 stick butter
• 1/2 cup milk
• 4 green onions, chopped
• 3 slices of bacon, chopped and cooked
• 1 cup sauerkraut

1. Wrap the potatoes separately in aluminum foil and bake at 450 degrees for about an hour; a fork should go easily into them when they're done.
2. Once they're done, scoop out the insides and put them in a bowl. Add the milk, butter, green onions, and bacon; mash and mix thoroughly. Then put the mixture back into the potato shells, top with the grated cheese, and return them to the oven to melt the cheese (about five minutes). While that's going on, heat the sauerkraut and put half a cup on each plate. Once the cheese is melted, put the potatoes on top of the sauerkraut and serve. (Note: The sauerkraut helps keep the potatoes from rolling around on the plate.)

potatoes, cheddar cheese, butter, milk, green onions, bacon, sauerkraut

Taken from www.epicurious.com/recipes/member/views/von-ofarrell-50101502 (may not work)