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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 690
% Daily Value**
Total Fat 40g
Saturated Fat 23g
Unsaturated Fat 2g
Cholesterol 182mg
Sodium 1510mg
Total Carbohydrate 49g
Dietary Fiber 6g
Sugars 5g
Protein 35g
Vitamin A  24%Vitamin C  67%
Calcium  65%Iron  19%
Potassium  44%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheesy Bacon Baked Potatoes

Recipe Tags: Potato Recipes

Date Added: June 11, 2009


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
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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.

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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 67% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Mushroom, Bell Pepper, Potato, Cheese, Beef, Onion allergies.
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