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    Stuffed Potatoes with Peas and Bacon

    These twice baked potatoes get their flavor from the classic combination of peas and bacon. Crumbled bacon is a traditional topping for twice baked, stuffed potatoes. The addition of smashed peas adds nutrition and a comforting, yet unexpected twist to this steak night classic.

    2 Russet Potatoes

    1/4 Cup Green Peas, if using frozen allow to defrost for 20 minutes while potatoes bake

    1 Tablespoon Unsalted Butter

    1/4 Teaspoon Salt

    2 Tablespoons Milk

    1/4 Cup Shredded Cheddar Cheese

    2 Strips Crumbled Bacon

    Preheat oven to 375 degrees farenheit.

    Prick tops of potatoes with a fork and place on baking pan. Bake for 45 minutes.

    Remove potatoes from oven and allow to cool.

    Use a spoon to scoop out potato from skin. Set skins aside.

    Mash potato, butter, milk and salt until creamy.

    In a separate bowl use a fork to smash peas lightly until just crushed open.

    Add smashed peas to smashed potatoes, combine.

    Add potato/pea combo back into skins top with remaining ingredients.

    Finish for 10 minutes in oven or until heated through and cheese is melted.