** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.