TWICE BAKED POTATOES
350o 20 minutes
4 large russet potatoes
1 Tbsp butter
½ cup green bell pepper, diced
½ cup yellow onion, diced
1 cup mushrooms, thinly sliced
2 slices Canadian bacon or lean ham (about 2oz), diced
¼ cup shredded cheddar cheese, divided
3 Tbsp milk
Scrub potatoes, pat dry. Pierce several times with a fork and bake in microwave until tender. Let cool
While potatoes are cooking, melt butter in a large nonstick skillet over medium heat. Add the green pepper and onion; sauté until crisp-tender (about 5 minutes). Stir in mushrooms and bacon; sauté until mushrooms are tender (about 5 minutes) set aside.
Slice off tops of potatoes. Scoop out insides and place in a medium bowl, keeping shells intact.
Mash potatoes. Stir in ½ cup of cheddar cheese, milk and vegetable mixture.
Spoon potato mixture into shells, dividing evenly. Sprinkle remaining cheese over tops.
Place potatoes on a baking sheet. Bake until hot (about 20 minutes)