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
- 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.
Ready Time: 1 hr 30 mins
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