twice baked potatoes

Ingredients

• Servings: 4
• 4 large baking potatoes
• 1/2 pound bacon
• 4 tablespoons butter
• 1 large onion, chopped
• 1/2 cup chopped fresh mushrooms
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh chives
• 1 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package shredded cheddar cheese
• 1 teaspoon dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c). use a fork to pierce the potato skins.
• bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• over medium-low heat melt the butter in a large saucepan. combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. cook slowly, stirring occasionally until the onions are soft.
• slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. transfer the onion mixture to the bowl. mix in the sour cream. pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• using a large spoon, fill the potato skins with the mixture. top with bread crumbs, the remaining cheese and bacon.
• return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.