Stuffed Baked Potatoes

  • 6 large baking potatoes
  • olive oil
  • salt
  • 6 slices of bacon, cooked and crumbled
  • 1 carton sliced mushrooms
  • 1 small onion, chopped fine
  • garlic salt
  • 1 (8 oz.) carton sour cream
  • 1 pound shredded cheddar cheese
  • ¼ stick butter
  • milk

Cover outside of potatoes with olive oil and a pinch of salt. Bake 2 hours at 350º. Cool. Cut potatoes in half and scoop out potato into mixing bowl. Saute mushrooms and onions in butter with garlic salt. Add bacon, onions, and mushrooms to potatoes in the mixing bowl. Add sour cream, and just enough milk to make creamy. Add half of the cheese and salt and pepper to taste. Blend well. Place back into potato skins. Cover with remainder of cheese and place in oven until cheese melts.

This cookbook, A Collection of Our Treasured Family Recipes Compiled with Love, for Generations to Come, was sent to Our State magazine in response to a call for community cookbooks. Please email for ordering information.

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.