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Add a photoServings: 4
Ingredients
- 4 lrg Baking potatoes
- 6 slc Bacon, cooked and crumbled
- 1/3 c. Onion, minced
- 1/3 c. Green pepper, minced
- 2 c. Fresh mushrooms, sliced
- 2 c. Cheddar cheese, grated
- 2 Tbsp. Lowfat milk
- 2 Tbsp. Butter
- 1 lrg Egg
- 1 tsp Salt
Directions
- Scrub potatoes and pat dry. Pierce with a fork. Bake at 425 for 54-65 minutes.
- or possibly till soft.(Or possibly microwave at high 13-15 minutes. Wrap in a towel; let stand 5-10min.) Meanwhile, saute/fry bacon in a skillet till brown. Cold and crumble. In 2Tbsp of bacon drippings, cook onions and green peppers till still crisp. Add in mushrooms; continue cooking till mushrooms are tender.
- Set aside. When potatoes are cooked, cut a slice from the top of each.
- Scoop out flesh, keeping shell in tact. Mash potato pulp. Add in 1 c. cheese, lowfat milk butter, egg, salt, vegies and half the bacon. Spoon mix into shells. Top with remaining cheese and bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 4 servings | |
| Calories 764 | |
| Calories from Fat 435 | 57% |
| Total Fat 48.92g | 61% |
| Saturated Fat 24.63g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 1434mg | 60% |
| Potassium 1493mg | 43% |
| Total Carbs 52.67g | 14% |
| Dietary Fiber 6.8g | 23% |
| Sugars 4.31g | 3% |
| Protein 30.21g | 48% |
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