Bacon, Cremini & Brie Potatoes
"This is my version of an ultimate baked potato. Rich brie, crispy bacon and
cremini mushrooms transform the humble baked potato into something really
special." – Jan Valdez, Chicago
4 Servings
Prep: 10 min.
Bake: 50 min.
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.
Nutrition Facts: 1 stuffed potato equals 511 calories, 32 g fat (13 g
saturated fat), 58 mg cholesterol, 781 mg sodium, 41 g carbohydrate, 4 g
fiber, 16 g protein.
Bacon, Cremini & Brie Potatoes published in Taste of Home December/January
2011, p89
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