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Cheddar Bacon Potatoes

Source of Recipe


From "Great American Home Baking"



List of Ingredients



• 4 russet potatoes, scrubbed
  
• 2 Tbsp butter
  
• ½ cup fresh or frozen chopped green bell pepper
  
• 1/3 cup fresh or frozen chopped onion
  
• 1 cup thinly sliced fresh mushrooms
  
• ¼ cup cooked bacon pieces
  
• ¾ cup shredded Cheddar cheese, divided
  
• 3 Tbsp milk
  
• 1 tsp salt
  






Instructions



1. Preheat the oven to 350° F. Pierce the potatoes several times with a fork. Microwave on High until tender, 10 to 12 minutes.
   
   
2. Meanwhile, melt the butter in a large skillet over medium heat. Cook the bell pepper and onion in the butter, stirring constantly, until crisp-tender, about 2 minutes. Add the mushrooms and bacon to the skillet. Cook, stirring continually, until the bacon is crisp, about 2 minutes. Remove from the heat.
   
   
3. Slice off the tops of the potatoes. Scoop out the potato pulp, leaving the shells intact. Mash the potato pulp, ½ cup Cheddar and the milk in a large bowl. Stir in the sautéed vegetables and salt. Spoon the potato mixture into the potato shells. Place on the baking sheet. Sprinkle with the remaining cheese. Bake until the potatoes are heated through and the cheese is melted, about 15 minutes.
   
   Serves 4
   
   
   Prep Time: 25 minutes
   Baking Time: 15 minutes