Recipes and Cooking Bacon-Mushroom Twice-Baked Potatoes 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 15, 2018 Print Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 20 mins Cool Time: 10 mins Bake Time: 22 mins Total Time: 20 mins Servings: 4 Yield: 4 stuffed potatoes Jump to Nutrition Facts Ingredients 1 recipe Baked Potatoes 1 tablespoon butter 2 cup sliced fresh mushrooms 1 clove garlic, minced ½ cup sour cream ¼ teaspoon salt ⅛ teaspoon black pepper Milk (optional) ¾ cup shredded Swiss cheese (3 oz.) 3 slices bacon, crisp-cooked and crumbled Chopped fresh chives (optional) Baked Potatoes 4 medium baking potatoes (6 to 8 ounces each) Shortening, butter, or margarine (optional) Directions 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. 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. Baked Potatoes 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.) 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. Print Nutrition Facts (per serving) 344 Calories 18g Fat 34g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 344 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 50% Cholesterol 51mg 17% Sodium 260mg 11% Total Carbohydrate 34g 12% Total Sugars 3g Protein 14g Vitamin C 11.2mg 56% Calcium 271mg 21% Iron 1.8mg 10% Potassium 944mg 20% Fatty acids, total trans 1g Folate, total 36mcg Vitamin B-12 0.9mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.