Mushroom and Bacon Baked Potatoes
Prep Time: 10 minutes
Cooking Time: 1 hour
This dish is high in fat, but delicious. Try using low fat cheese to lower the fat, or use less cheese.
4 potato(es), russet
4 slices bacon
1 pound mushrooms, Crimini or button or combo
1 cup cheese, cheddar, grated
1/4 teaspoon salt
1/2 teaspoon pepper, black, ground
Wash the potatoes and prick each with a fork several times. Wrap each potato with foil and place on rack in 400 degree oven. Cook for approximately 1 hour until soft when pricked with a fork. While potatoes are baking, heat a large skillet over medium high heat. Cut bacon into 1/2 inch pieces and place in skillet. Cook bacon stirring occasionally until browned. Remove bacon from pan with a slotted spoon and place on a double thick paper towel to drain off excess oil. Clean the mushrooms and thinly slice. Place in the skillet the bacon was cooked in and cook over medium heat. Stir occasionally and cook until mushrooms are golden and tender. Remove from pan and place in a small bowl for serving. When the potatoes are done baking, remove from oven and place on a baking sheet to cool slightly. Remove foil and slice the tops from the potatoes. Soften the potatoes with a fork. Salt and pepper the potatoes to taste and top with the bacon, mushrooms and cheese. Place each potato in the microwave for 30 seconds to melt the cheese. Serve hot.
Per Serving Approx.: 410 calories, 19 g fat, 8 g saturated fat, 17 g protein, 45 g carbohydrates, 3g dietary fiber, 530 mg sodium