| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Barbara1 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes; scrubbed |
| 6 |
|
Strips bacon |
| 1 |
c |
Broccoli flowerets |
| 1 |
c |
Sliced mushrooms |
| 1/2 |
c |
Chopped green onions |
| 1 |
|
Clove minced garlic |
| 1/3 |
c |
Sour cream |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Prick potatoes with a fork. Bake at 425 degrees for one hour. Remove
from oven and cool for 15 minutes. In a large skillet, cook bacon
until crisp. Drain on paper towels . Remove all but 2 tablespoons
bacon drippings from skillet. Add broccoli mushrooms, onions and
garlic to drippings. Cook until tender, about 3 minutes. Cut a
lengthwise slice off of each potato. Scoop out most of pulp to make
shells. Combine potato pulp, vegetable mixture, sour cream, salt and
pepper. Mix well. Stir in crumbled bacon. Spoon mixture into potato
shells. Sprinkle with cheese. Bake until hot at 400 degrees. Yield: 4
potatoes
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