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1
Preheat oven to 375F.
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2
Cook the potatoes: Toss the potatoes with 1 tbsp.
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3
of the olive oil and season with salt to taste.
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4
Arrange the potatoes on a baking sheet and place in the center of the oven.
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5
Cook the potatoes until completely tender when pierced with the tip of a knife, 40-45 minutes.
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6
Stuff the potatoes: Split the potatoes in half lengthwise and scoop out some of the flesh.
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7
Arrange the potato halves on a baking sheet.
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8
Mash the potato flesh in a medium bowl with a potato masher.
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9
Stir in 1/4 cup cheddar cheese, cream, salt and 3/4 cup walnuts.
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10
Taste for seasoning.
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11
The walnuts are a great textural contrast from the potato.
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12
Spoon the filling back into each potato half and top with the rest of the cheddar cheese.
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13
Bake until the cheese browns and the potatoes are hot in the center, about 15-20 minutes.
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14
Cook the bacon: Meanwhile, place the bacon in a medium skillet with 1/4 cup water.
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15
Bring the water to a simmer and cook the bacon over medium heat until it completely evaporates and the bacon gets crispy, 12-15 minutes.
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16
Set aside.
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17
Make the topping: In a medium bowl, stir together the garlic, lemon zest, remaining 1 tbsp.
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18
olive oil, salt, tomatoes, parsley and the remaining 1/2 cup walnuts.
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19
Taste for seasoning.
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20
Top each potato with the bacon, a drizzle of the bacon grease and then the topping.
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21
Arrange on a platter and serve immediately.
