Wash large baking potatoes. Cut an “X” on top to release steam. Bake 2 hours at 350°. Remove from oven, cut open and scoop out potato. Save skins for filling. Put potato in a large mixing bowl and add: butter, salt, pepper, garlic salt, bacon bits, parsley flakes, grated Cheddar cheese and milk. Mix with mixer, until fluffy. Refill potato skins and sprinkle with paprika. Put back in the oven for 20 minutes. Serve hot with butter. Great reheated the next day.
Carol Walski