4 lg. baking potatoes
4 slices bacon
1/3 c. chopped onion
1/3 c. diced green pepper
2 c. sliced mushrooms
1 1/2 c. grated Cheddar cheese, divided
2 tbsp. milk
2 tbsp. butter
1 egg, slightly beaten
1 tsp. salt

Scrub potatoes, pat dry and pierce with a fork. Bake at 425 degrees for 55-65 minutes or until soft. Just before potatoes are done, saute bacon until brown. Cool and crumble. Or use prepared bacon bits.

In 2 tablespoons bacon drippings or oil, cook onion and green pepper until tender-crisp. Add mushrooms, continue sauteing until mushrooms are cooked. Set aside.

When potatoes are cooked, cut a slice from the top of each. Scoop out flesh, keeping shells intact.

Mash potato pulp. Add 1 cup cheese, milk, butter, egg, salt, vegetables and half the bacon. Spoon mixture in the shells. Top with remaining cheese and bacon. Bake at 350 degrees for 20 minutes or until slightly brown on top.