Stuffed Baked Potatoes
- 6 large baking potatoes
- olive oil
- 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
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 firstname.lastname@example.org for ordering information.