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Twice Baked Potatoes

"This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H30M

• 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.

Notes :

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