| Print Cheesy Bacon Baked Potatoes Recipe |  |
Cheesy Bacon Baked Potatoes
Ingredients:
| 2 Tablespoons Butter (or marg.) melted |
| 1 Teaspoon Salt (1 tsp) |
| 1 Egg beaten; for glaze |
| 4 Russet Potatoes baked whole for 1 hour |
| 2 Tablespoons Milk up to 1 |
| 1/3 Cup Onion chopped |
| 1/3 Cup Green Bell Pepper chopped |
| 2 Cups Cheddar Cheese grated |
| 2 Cups Fresh Mushrooms sliced |
| 6 Slices Bacon cooked and crumbled |
Directions:
1. Scrub potatoes and pat dry.
2. Pierce with a fork. Bake at 425 for 54-65 minutes or until soft.
3. (Or microwave at high 13-15 minutes Wrap in a towel; let stand 5-10min).
4. Meanwhile, saute bacon in a skillet until brown.
5. Cool and crumble. In 2 Tbsp of bacon drippings, cook onions and green peppers until still crisp.
6. Add mushrooms; continue cooking until mushrooms are tender.
7. Set aside. When potatoes are cooked, cut a slice from the top of each.
8. Scoop out flesh, keeping shell in tact. Mash potato pulp.
9. Add 1 cup cheese, milk butter, egg, salt, veggies and half the bacon.
10. Spoon mixture into shells. Top with remaining cheese and bacon.
2. Pierce with a fork. Bake at 425 for 54-65 minutes or until soft.
3. (Or microwave at high 13-15 minutes Wrap in a towel; let stand 5-10min).
4. Meanwhile, saute bacon in a skillet until brown.
5. Cool and crumble. In 2 Tbsp of bacon drippings, cook onions and green peppers until still crisp.
6. Add mushrooms; continue cooking until mushrooms are tender.
7. Set aside. When potatoes are cooked, cut a slice from the top of each.
8. Scoop out flesh, keeping shell in tact. Mash potato pulp.
9. Add 1 cup cheese, milk butter, egg, salt, veggies and half the bacon.
10. Spoon mixture into shells. Top with remaining cheese and bacon.