Smoked Gouda and Bacon Potato Skins

• 3 large baking potatoes
• 1 cup shredded smoked Gouda
• 6 slices bacon
• Fresh parsley

Wash the potatoes and season them with olive oil and salt and pepper, and bake them in the oven. While the potatoes bake, cook the bacon slices, drain them, and pat them dry. Chop up the bacon and some parsley. Once potatoes are cooked, cool them so they can be touched and cut them in half. Scoop out the inside leaving enough on the skin for substantial support. Mix the potato filling with the chopped bacon, shredded smoked gouda, and a couple pinches of parsley. Once mixed well, spoon filling back into the potato halves. If entertaining, this can be done ahead of time and refrigerated until ready to serve, then continue on with the next steps. Place halves onto a baking sheet and bake until the cheese is melty and tops are slightly browned. Cut each half in quarters, or sixths depending on the size of the potato, into bite-sized pieces. Garnish each piece with a sprig of parsley and display on a nice serving tray