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1
Cook the potatoes according to package directions.
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2
Use a ricer or fork to blend (do not mash).
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3
Some small pieces of the potatoes should remain.
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4
Transfer to a bowl and set aside.
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5
In the same skillet, fry the bacon over medium low heat until crisp, about 15 minutes.
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6
Remove the bacon to a paper towel lined plate to drain.
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7
Reserve half of the bacon grease in the skillet and discard the rest.
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8
When bacon cools, crumble, transfer to a bowl and set aside.
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9
Heat the remaining bacon grease in the skillet over medium low heat, add the onions and saute until carmelized, about 15-20 minutes.
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10
Transfer 1 cup to a bowl and set aside.
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11
Reserve the remaining onions in a seperate bowl.
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12
Bring a large pot of water to a boil.
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13
Add the pasta shells and following package directions, cook al dente; about 10 minutes.
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14
Drain and rinse under cold water.
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15
Combine the crumbled bacon and 1 cup of the carmelized onions in the bowl with the potatoes.
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16
Add in 1 cup of the cheese and stir to blend.
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17
Add the remaining 1/4 cup cheese to the reserved onions, stir to blend and set aside.
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18
Lightly grease a 9inch x 13inch baking dish.
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19
Stuff each shell with a portion of the potato mixture and place in the dish.
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20
Cover the dish with aluminum foil and bake in a preheated oven at 350 degrees for 20 minutes.
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21
Remove from the oven, uncover and place a dollup of the reserved cheese and onion mixture on top of each shell.
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22
Return to the oven uncovered and bake for an additional 10 minutes or place under the broiler (low) for 5 minutes.
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23
Remove from the oven, place 3 shells on each plate and serve.
