Cheesy Bacon and Mushroom Twice-Baked Potatoes
Tossed Green Salad
Ingredients
- 6 large russet potatoes
- 3 Tbsp olive oil, divided
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- ½ cup white wine (or sub chicken broth)
- ¼ cup butter, softened
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded Monterey Jack cheese, divided
- 1 (2.5-oz) pkg real bacon pieces
Instructions
- Preheat oven to 400°F. Place potatoes on a foil-lined baking sheet. Rub with 1 Tbsp oil, and season lightly with salt and pepper. Bake 1 hour or until potatoes are very tender. Cool slightly.
- Meanwhile, cook mushrooms, onion, and garlic in 2 Tbsp hot oil in a nonstick skillet over medium heat until onion is tender. Add wine, and cook until liquid is evaporated. Spoon into a large bowl.
- Cut top one-third off each potato; scoop potato pulp into bowl with mushroom mixture, leaving ¼-inch-thick shells. Add butter, sour cream, and 1 cup cheese to pulp; stir until combined.
- Spoon potato mixture into potato shells; return potatoes to baking sheet, and sprinkle with 1 cup cheese. Bake 25 to 30 minutes or until thoroughly heated. Sprinkle with bacon.
Side Dish Ingredients
- 3 carrots
- 1 (12-oz) pkg salad mix
- 2 Roma tomatoes, chopped
- ¾ cup Ranch dressing
Side Dish Instructions
- Shave carrots into ribbons using a vegetable peeler. Toss together all ingredients just before serving.
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