- Cook Time: 1 to 1 1/2 hours
- 4 large baking potatoes
- 4 slices bacon
- 1/3 cup onions, chopped
- 1/3 cup green peppers, diced
- 2 cups sliced mushrooms
- 1 1/2 cups grated cheddar cheese, divided
- 2 tablespoons milk
- 2 tablespoons butter or margarine
- 1 egg, slightly beaten
- 1 teaspoon salt
DirectionsScrub potatoes, pat dry and pierce with a fork.
Bake at 425 for 55-65 minutes or until soft.
While potatoes are baking, cook bacon in a skillet until browned, cool and crumble.
In 2 Tbsp of bacon grease, saute onion and green pepper until still tender crisp, then add mushrooms and saute until mushrooms are cooked, then set aside.
When potatoes are cooked, cut a slice from the top of each.
Scoop out the flesh, keeping the shell intact.
Mash potato, adding 1 cup of the cheese, milk, butter, egg, salt, vegetable mixture and half of the bacon.
Spoon mixture into the shells, top with remaining cheese and bacon.
Bake at 350 for 20 minutes or until slightly brown on top.