Ingredients
- 3 pounds potatoes (6 large russets, scrubbed, pierced)
- 1/4 pound bacon
- 1/2 pound mushrooms (coarsely chopped fresh)
- 1 red bell pepper (medium pepper, seeded then chopped)
- 2 green onions, chopped
- 4 ounces cream cheese (softened)
- 1/3 cup sour cream (low-fat is okay)
- 3 tablespoons butter
- 1/2 cup grated cheddar cheese
- Salt and freshly ground pepper
How to Make
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Step 1: Place potatoes directly on oven rack. Bake at 375F 1 hour or until potatoes are tender.
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Step 2: Meanwhile, in large frypan, cook bacon over medium heat. Remove bacon then finely dice. Set aside. Drain all but 1 tbsp bacon fat from pan. Add mushrooms and pepper. Cook until vegetables are tender, stirring frequently. Add green onions. Cook 1 minute. Remove from heat. Set aside.
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Step 3: Cut each baked potato in half lengthwise. Leaving skin intact, then scoop potato flesh into large bowl. Add cream cheese, sour cream and butter. Mix until well combined. Stir in mushroom mixture, bacon and cheddar cheese. Season to taste with salt and pepper.
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Step 4: Spoon mashed potato mixture into potato skins. Place on cookie sheet. (Can be made one day ahead. Cover and refrigerate until ready to bake).
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Step 5: Bake uncovered at 375F 25-35 minutes or until potatoes are heated through.
We hope you enjoy this recipe!
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