- 4 large, Idaho potatoes
- 4 slices bacon
- 1/3 cup [80 mL] chopped onion
- 1/3 cup [80 mL] green bell pepper, diced
- 2 cups [500 mL] freshly minced mushrooms
- 1 1/2 cups [340 g] grated Cheddar cheese
- 2 tablespoons [30 mL] milk
- 2 tablespoons [30 g] butter
- 1 egg, slightly beaten
- 1 teaspoon [5 mL] salt
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- Preheat oven to 425°F [220°C].
- Rinse and wipe-dry potatoes; prick potatoes with a fork.
- Bake potatoes into preheated oven for 55 to 65 minutes, until tender.
- Meanwhile, into a frypan, brown bacon slices; reserve bacon slices and melted bacon fat into frypan.
- Cool and then crumble bacon slices; leave 2 tablespoons [30 mL] melted bacon fat into frypan.
- Heat reserved bacon fat.
- Add chopped onion and green bell pepper dices.
- Cook until vegetables are soft, yet still crunchy.
- Add and brown minced mushrooms; reserve.
- Slice the top of each potato.
- Using a spoon, remove potato meat, being careful not to pierce the skin.
- Crush potato meat.
- Mix in 1 cup [225 g] grated Cheddar cheese, milk, butter, beaten egg, vegetables, salt and half of bacon crumbs.
- Stuff potato skins with mixture.
- Top with remaining grated cheese and bacon crumbs.
- Bake potatoes into a preheated 350°F [180°C] for 20 minutes, until lightly browned on top.
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