1/2 cup Mighty Fast olive oil
2 tablespoons Mighty Fast butter or ghee
4 cloves garlic, chopped
6 Idaho baking potatoes
1/2 cup freshly grated parmesean cheese or cheddar
6 pieces cooked and chopped bacon
Himalayan salt, pepper & cayenne to taste
After infusing olive oil and butter in the Mighty Fast Herbal Infuser, set aside above amounts to cool. Thoroughly clean and dry potatoes, leaving skins on. Preheat oven to 350 degrees Fahrenheit. Place potatoes in a large pot and fill with enough cold water that potatoes are submerged in the water. Place pot of potatoes of medium high heat, add 2 teaspoons of salt and cover. Boil potatoes until just fork tender, about 15 minutes. While potatoes are boiling place 2 tablespoons olive oil in a pan over medium low heat, add chopped garlic and saute garlic until translucent and fragrant, about 3-5 minutes. Remove pan from heat allowing garlic to hang out in the pan with the olive oil. When potatoes are fork tender, quickly remove from water and place on a large baking sheet. Carefully slice potatoes in half and using a fork, gently smash potatoes down so they are lumpy but somewhat flattened. Add a drizzle of olive oil, a pat of butter, about 1 teaspoon of sauteed garlic, a tablespoon of cheese, a tablespoon of chopped bacon, salt, pepper and a dash of cayenne on each potato and place in oven for 10 minutes or until cheese and butter are melted. Serve immediately.