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

To reduce fat, use vegetarian bacon bits, steam vegetables, halve the amount of cheese, and substitute butter for butter.

Scrub potatoes and pat dry. Pierce with a fork. Bake at 425 degrees for 50 minutes or until soft (microwave at high power 15 minutes). Wrap in a towel; let stand 5 to 10 minutes.

Meanwhile, saute bacon in a skillet until brown. Cool and crumble. In 2 tablespoons 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 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. Return to a 350 degree oven until cheese melts.