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Ingredients
- 4 lrg Baking potatoes, scrubbed
- 6 x Strips bacon
- 1 c. Broccoli flowerets
- 1 c. Sliced mushrooms
- 1/2 c. Minced green onions
- 1 x Clove chopped garlic
- 1/3 c. Lowfat sour cream
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 c. Shredded cheddar cheese
Directions
- Prick potatoes with a fork. Bake at 425 degrees for one hour. Remove from oven and cold for 15 min. In a large skillet, cook bacon till crisp. Drain on paper towels . Remove all but 2 Tbsp. bacon drippings from skillet. Add in broccoli mushrooms, onions and garlic to drippings. Cook till tender, about 3 min. Cut a lengthwise slice off of each potato. Scoop out most of pulp to make shells. Combine potato pulp, vegetable mix, lowfat sour cream, salt and pepper. Mix well. Stir in crumbled bacon. Spoon mix into potato shells. Sprinkle with cheese. Bake till warm at 400 degrees.
- Yield: 4potatoes
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