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


Preheat oven.

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)



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