Ingredients
4 medium potatoes4 teaspoons olive oil1/2 teaspoon salt6 bacon strips, chopped1/2 pound sliced baby portobello (cremini) mushrooms4 ounces Brie cheese, slicedChopped fresh chives, optional
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 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 the top of each potato; insert cheese slices. Top with mushrooms, bacon and chives.
