Ingredients: |
Ingredients: 4 med. size baking potatoes
1 can chopped mushrooms, drained
1/2 c. chopped green onion
1 c. shredded sharp cheddar cheese, divided
1/2 stick + 4 T. butter or margarine
1/2 c. sour cream (optional)
2 strips crisp cooked bacon, crumbled
1 T. honey
1/2 tsp. salt
1/4 tsp. pepper
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Directions: |
Directions:Preheat oven to 350 degrees. Wash potatoes and pat dry. Coat each potato with butter or margarine. Place potatoes on baking sheet several inches apart and bake for 15 minutes. Remove potatoes from oven; pierce each potato with a fork and put back in oven. Bake for 45 minutes or more, until potatoes are soft when squeezed lightly.
While potatoes are baking, place 1/2 cup of the shredded cheddar cheese, sour cream, onion, mushrooms, honey, bacon, salt and pepper in a large bowl. Remove cooked potatoes from oven. Let sit for a few minutes, until cool enough to handle. Cut potato tops off - cut horizontally, approximately 1/2 inch from top. Scoop out the insides of potatoes with a spoon, being careful not to damage the outside potato skins. Scrape potato meat from the underside of the top skins you cut off - the top skins are not needed. Put all scooped out potato meat into the bowl with all the other ingredients. Add 1/2 stick butter to the mixture and mix well until butter is melted and all ingredients are completely blended. Spoon potato mixture back into the skins, dividing equally, and sprinkle remaining 1/2 cup of shredded cheddar cheese on top of each potato. Return to oven until potatoes are heated and cheese on top is melted. Potatoes are ready to serve. |
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