Cheese-Bacon Stuffed Potatoes - cooking recipe

Ingredients

4 large Idaho potatoes
3 slices bacon, chopped
8 oz. mushrooms, chopped into 1/2-inch pieces
6 oz. Cheddar cheese, shredded (1 1/2 c.)
1 tsp. black pepper
1 tsp. salt
1 Tbsp. butter
1 (8 oz.) container low-fat sour cream
4 green onions, sliced

Preparation

Preheat oven to 375\u00b0.
Bake potatoes for 1 to 1 1/2 hours or until done.
Leave oven on.
Saute bacon in skillet until crisp. Add mushrooms and green onion; cook 4 to 5 minutes until mushrooms are lightly cooked.
Transfer mixture to bowl.
Cut potatoes in half; scoop out flesh, leaving 1/2 inch on the skin.
In a bowl, mash potatoes until smooth.
Stir in mushroom mixture, Cheddar cheese, pepper, salt and butter.
Spoon back into potato skins. Place on baking sheet.
Bake in preheated 375\u00b0 oven for 15 minutes or until piping hot.
Top each potato with sour cream and serve.