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

Scrub potatoes, pat dry. Pierce with fork. Bake at 425 degrees for 55 to 65 minutes or until soft.

Meanwhile, saute bacon in a skillet until brown. Cool and crumble.

In 2 tablespoons of bacon drippings, cook onions and green peppers until still tender-crisp. Set aside.

When potatoes are cooked, cut a slice from the top of each. Scoop out flesh, keeping shell intact. Mash potato pulp. Add 1 cup cheese, milk, butter, egg, salt, vegetables and half the bacon. Spoon mixture into shells. Top with remaining cheese and bacon. Bake at 350 degrees for 20 minutes or until slightly brown on top.