1 potato per person

For each potato add one each of the following:

1 green onion, chopped
1 slice bacon, cooked crisp and crumbled
1 mushroom, sliced and sautéed in butter
1 TBS butter
2 TBS sour cream
1/4 tsp. Cajun / Creole style seasoning (or salt and pepper to taste)
2 oz Cheddar Cheese, grated
small amount of milk to make the mix creamy


Wash potatoes. Bake in 425 degree oven for 1 hour or until pierced easily. Remove from oven and allow to cool for a few minutes.

In a large bowl, cut potatoes in half and scoop out still warm insides, being careful not to tear the skins. Add half of the cheese and the remaining ingredients, except for the milk and mix well. Add just enough milk to make a creamy mix.

With a large spoon, refill potato skins. Place filled potatoes on a large baking sheet. Top each potato with the remaining cheese. They can be refrigerated for 2 to 3 days at this point, or put directly back into the oven.

Bake in 350-degree oven for 20 to 30 minutes until the cheese melts and heated through. Allow to stand 5 minutes before serving.


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