Ingredients
-
4 medium potatoes -
4 teaspoons olive oil -
1/2 teaspoon salt -
6 bacon strips, chopped -
1/2 pound sliced baby portobello (cremini) mushrooms -
4 ounces Brie cheese, sliced -
Chopped fresh chives, optional
Directions:
- Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute mushrooms in the drippings.
- Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives. Yield: 4 servings.
