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Bacon and Cheese Stuffed Potatoes
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Submitted by:
Jimmy |
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This is my favorite way to cook potatoes. Stuffed and baked with cheese and bacon. Serve with Scallions and Sour Cream |
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INGREDIENTS:
- 4 large , Russet Potatoes
- 6 slice(s) , Bacon
- 1/3 cup(s) , Onion Chopped
- 1/3 cup(s) , Green Bell Pepper Diced
- 2 cup(s) , Mushrooms Sliced
- 2 cup(s) , Cheddar Cheese Grated
- 2 tablespoon(s) , Milk
- 2 tablespoon(s) , Butter
- 1 large , Egg Slightly Beaten
- 0 to taste , Salt and Pepper
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| Instructions: |
Scrub potatoes and pat dry. Pierce with a fork. Bake at 425 degrees for 50 minutes or until soft. Wrap in a towel; let stand 5 to 10 minutes.
Meanwhile, saute bacon in a skillet until brown. Cool and crumble. In 2 tablespoons of bacon drippings, cook onions and green peppers until still crisp. Add mushrooms; continue cooking until mushrooms are tender. Set aside. When potatoes are cooked, cut a slice from the top of each. Scoop out flesh, keeping shell intact. Mash potato pulp. Add 1 cup cheese, milk, butter, egg, salt, vegetables, and half the bacon. Spoon mixture into shells. Top with remaining cheese and bacon. Return to a 350 degree oven until cheese melts. |
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