Baked Potato Skins
|Baking potatoes||13 Large, scrubbed and pricked|
|Bacon||1 Pound, chopped|
|Mushrooms||1 Pound, sliced|
|Sour cream||3 1⁄2 Cup (56 tbs)|
Bake the potatoes in a preheated 400° oven for about 1 hour, until soft.
Cut each potato in half and scoop out the insides to within 1/2 inch of skin.
Use the scooped-out potato for another dish.
Brush the insides of the potato shells with oil and return to the oven to bake for 15 minutes, until crispy.
Meanwhile, fry the bacon, without additional fat, until crispy and golden.
Add the mushrooms and pepper and cook until softened, about 5 minutes.
Drain well on paper towels.
Fill the center of each potato skin with the bacon filling and top with sour cream.
Sprinkle with paprika and serve hot.