Instructions: Scrub potatoes and pat dry. Pierce with a fork. Bake at 425 for 54-65 min.

or until soft.(Or microwave at high 13-15 min. Wrap in a towel; let stand 5-10min.) Meanwhile, saute bacon in a skillet until brown. Cool and crumble. In 2Tbsp of bacon drippings, cook onions and green peppers until still crisp. Add mushrooms; continue cooking until mushrooms are tender.

Set aside. When potatoes are cooked, cut a slice from the top of each.

Scoop out flesh, keeping shell in tact. Mash potato pulp. Add 1 cup cheese, milk butter, egg, salt, vegies and half the bacon. Spoon mixture into shells. Top with remaining cheese and bacon.

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