Preheat your grill to 350F.

Drizzle the potatoes with 2 T olive oil, and sprinkle with 1 tsp salt.

Place on a sheet pan or directly on the grill grates and cook for 45-55 minutes or until cooked through, depending on the size of the potatoes.

Remove from grill. Carefully peel the hot potatoes, and press through a potato ricer, or mash with a fork etc.

In a large pot, heat the milk, butter and remaining 2 tsp salt.

Bring to a simmer and add the potatoes.

Stir together and check for seasoning.

If desired, pulse the potato mixture a few times in a food processor for a smoother consistency.

Season the SRF Bacon slices on both sides with Holy Voodoo seasoning.

Grill bacon at 350F for 15-20 minutes, on a parchment lined sheet pan or directly on the grill grates.

Remove from grill and drain on a paper towel.

Chop, the bacon.

In a small cast iron pan on the stove, add 1/4 cup olive oil and the chopped garlic.

Warm over medium heat, and fry the garlic until light golden brown, stirring occasionally.

Remove the garlic from the oil, and drain on a paper towel.

In the same pan of garlic infused oil, fry the sliced shallots. You can dip them in a slurry of cornstarch and water before frying for extra crispy shallots.

Drain shallots on a paper towel.

Reserve the garlic infused oil.

In a small cast iron pan, add 1 T butter, the panko breadcrumbs, and Holy Cow seasoning. Cook over medium heat until golden brown and toasted.

Remove from heat.

Heat a cast iron skillet and add the bacon, fried shallots, fried garlic, breadcrumbs, crushed potato chips, parsley, and 1 T of the reserved garlic oil.

Cook together for 1-2 minutes until fragrant and warmed through.

Spoon the potatoes into a serving dish and top with the Voodoo Bacon mixture.

Enjoy!