Loaded baked potatoes have a whole new meaning. These twice-baked potatoes are piled high with fresh mushrooms, sour cream, Swiss cheese, and crispy bacon.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary

prep:
20 mins
cool:
10 mins
bake:
22 mins at 425°
Servings:
4
Yield:
4 stuffed potatoes
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Bacon-Mushroom Twice-Baked Potatoes

Ingredients

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Directions

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  • Prepare Baked Potatoes; cool 10 minutes. Meanwhile, in a 10-inch skillet melt butter over medium heat. Add mushrooms and garlic; cook 5 to 6 minutes or until mushrooms are tender and browned, stirring occasionally.

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  • Cut a lengthwise slice from top of baked potatoes; discard skin from slices and place pulp in a bowl. Scoop pulp from potatoes, leaving 1/2-inch shells and adding pulp to bowl. Mash pulp. Stir in sour cream, salt, and pepper until smooth. (If needed, stir in 1 to 2 Tbsp. milk to reach desired consistency.) Stir in mushroom mixture, 1/2 cup of the cheese, the bacon, and, if desired, chives. Stuff potato shells with mashed potato mixture. Place in a 2-qt baking dish.

  • Bake in the 425°F oven 20 to 25 minutes or until light brown. Sprinkle with remaining 1/4 cup cheese. Bake 2 to 3 minutes more or until cheese is melted.

Nutrition Facts (Bacon-Mushroom Twice-Baked Potatoes)

344 calories; total fat 18g; saturated fat 10g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 51mg; sodium 260mg; potassium 944mg; carbohydrates 34g; fiber 3g; sugar 3g; protein 14g; trans fatty acid 1g; vitamin a 459IU; vitamin c 11mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 1mg; folate 36mcg; vitamin b12 1mcg; calcium 271mg; iron 2mg.

Baked Potatoes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. (If desired, for soft skins, rub potatoes with shortening or wrap each potato in foil.)

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Instructions Checklist
  • Bake potatoes in the preheated oven for 40 to 60 minutes (or in a 350°F oven for 70 to 80 minutes) or until tender. To serve, roll each potato gently under your hand. Using a knife, cut an X in top of each potato. Press in and up on the ends of each potato.

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