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

Scrub potatoes and dry. Pierce with fork. Bake at 425 degrees for 54-65 minutes. Meanwhile, saute bacon in skillet until brown. Cool and crumble.

In 2 tablespoons of bacon drippings, cook onion and green peppers until crisp. Add mushrooms; continue 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 of bacon.

Spoon mixture into shells. Top with remaining cheese and bacon.

MICROWAVE INSTRUCTIONS FOR POTATOES: Microwave on HIGH power 13 minutes; let stand 5-10 minutes. Saute other ingredients and continue as regular oven directions.