Twice Baked Potatoes
By amylk103
0 Picture
Ingredients
- 4 large russet potatoes
- 1 Tbsp margarine or butter
- 1/2 cup diced green bell pepper
- 1/3 cup chopped yellow onion
- 1 cup thinly sliced mushrooms
- 2 slices Canadian bacon or lean ham, diced
- 3/4 cup shredded cheddar cheese, divided
- 3 Tbsp skim milk
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 425F. Scrub potatoes, pat dry. Pierce several times with a fork. Bake until tender, about 1 hour.
Step 2
While potatoes are baking, melt butter in a large nonstick skillet over medium heat. Add the green pepper and onion, saute util crisp-tender, about 5 minutes. Stir in mushrooms and bacon, saute until mushrooms are tender, about 5 minutes. Set aside.
Step 3
Remove potatoes from oven, reduce oven temperatue to 350F. Slice off tops of potatoes. Scoop out insides, keeping shells intact. In a medium bowl, mash potatoes. Stir in 1/2 cup of cheddar,milk and vegetable mixture.
Step 4
Spoon potato mixture into shells, dividing evenly. Sprinkle remaining cheddar over tops.
Step 5
Place potatoes on a baking sheet. Bake until hot, about 20 minutes. Serve immediately.
Make potatoes one day in advance through step 4. Cover and refrigerate. Bring to room temperature, bake as directed in Step 5.
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