Components

• 5 massive baking potatoes
• 1/4 cup olive oil
• 1-1/2 teaspoons kosher salt, divided
• 3/4 teaspoon coarsely floor pepper, divided
• 3/4 cup butter
• 3 garlic cloves, minced
• 1-1/2 cups heavy whipping cream
• 1/8 teaspoon floor nutmeg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, divided
• 4 cups chopped rotisserie hen
• 6 bacon strips, cooked and crumbled
• 2 tablespoons chopped contemporary parsley

Instructions

1. Preheat oven to 350°. Scrub potatoes; pierce a number of occasions with a fork. Brush skins with oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake till tender, about 1 hour. Improve oven temperature to 400°.
2. In the meantime, in a small saucepan, soften butter over medium warmth. Add garlic; prepare dinner and stir 1 minute. Stir in cream, nutmeg and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Convey to a boil. Take away from the warmth. Stir in mozzarella and 1/4 cup Parmesan cheese.
3. When cool sufficient to deal with, minimize every potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a big bowl, mash pulp with cream combination. Stir in hen, 1/4 cup bacon and parsley.
4. Spoon into potato shells. Return to baking pan. Bake till heated by, 15-17 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese and bacon. Bake 5 minutes longer or till cheese is melted.