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Twice Baked Potatoes

4-large baking potatoes
1/2-lb bacon
4-tbsp butter
1-large onion, chopped
1/2-cup chopped fresh mushrooms
1-tsp crushed red pepper
1-tsp garlic powder
1-tsp ground black pepper
1-tsp chives
1-tsp salt
1-8oz container sour cream
1-8oz package shredded Cheddar cheese
1-tsp dry breadcrumbs

Preheat oven to 400 *F
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.