Creamy Mushroom and Bacon Stuffed Potatoes

Step 1: Potatoes ... Brush the potatoes with the olive oil and season with plenty of salt and pepper. Poke once with a fork and bake in a 350 degree oven for 45-60 minutes until fork tender. If you stick a knife or fork in, it should 'go in' and 'come out' easily.

Step 2: Sauce ... As the potatoes cook, prepare the sauce. Add the bacon to a saute pan (non stick works best for this) and saute, or render the bacon on medium heat until it is crispy brown. If you render the bacon slowly, you will not need to add oil. Once the bacon is crispy, transfer to a plate lined with a paper towel to drain off any excess grease. Discard all the drippings, but it isn't necessary to wipe out the pan, a little flavor is a good thing.

Step 3: Mushrooms, Onions,Garlic ... Add the butter to the same pan and bring to medium high heat. Add the garlic and onion, cook 2-3 minutes stirring often. Then, add the mushrooms, reduce the heat to medium, and cook 5 minutes until slightly tender.

Step 4: Sauce ... Add the broth and sherry wine, and and simmer 3 minutes. Then add the sour cream and cook another minute until the sauce is heated through.

Step 5: Finish and Serve ... Remove from the heat, add the chives and season with salt and pepper. Cut the potato lengthwise, split it open; and, "fluff" up the potato using a fork making a small well in the center. Pour the sauce over the potato and garnish with the cheese. ENJOY!