Ingredients
2 medium potatoes2 teaspoons olive oil1/4 teaspoon salt3 bacon strips, chopped1/4 pound sliced baby portobello (cremini) mushrooms2 ounces Brie cheese, sliced1 tablespoon minced fresh chives
Preparation
Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms in drippings.
Cut a 2-in. “X” in the top of each potato; insert cheese slices. Top with mushrooms, bacon and chives.
