Post by Debbie on Jun 5, 2012 17:28:42 GMT -5
4 large baking potatoes
4 tablespoons butter
1/2 lb bacon
1 large onion, chopped
1/2 cup chopped fresh mushrooms
8 ounces sour cream
8 ounces shredded cheddar cheese
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon dry bread crumbs
1 teaspoon salt
Preheat oven to 400 degrees.
Use a fork to pierce the potato skins.
Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
Cook bacon until crispy and then cool and crumple.
Over medium-low heat, melt the butter in a large saucepan.
Add together onion, mushrooms, red pepper, garlic powder, pepper, chives and salt.
Cook slowly, stirring occasionally until the onions are soft.
Cut open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl.
Transfer the onion mixture to the bowl.
Mix in the sour cream.
Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
Use a large spoon to fill the potato skins with the mixture.
Top with bread crumbs, the remaining cheese and bacon.
Place the potatoes back into the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
4 tablespoons butter
1/2 lb bacon
1 large onion, chopped
1/2 cup chopped fresh mushrooms
8 ounces sour cream
8 ounces shredded cheddar cheese
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon dry bread crumbs
1 teaspoon salt
Preheat oven to 400 degrees.
Use a fork to pierce the potato skins.
Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
Cook bacon until crispy and then cool and crumple.
Over medium-low heat, melt the butter in a large saucepan.
Add together onion, mushrooms, red pepper, garlic powder, pepper, chives and salt.
Cook slowly, stirring occasionally until the onions are soft.
Cut open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl.
Transfer the onion mixture to the bowl.
Mix in the sour cream.
Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
Use a large spoon to fill the potato skins with the mixture.
Top with bread crumbs, the remaining cheese and bacon.
Place the potatoes back into the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.