Ingredients

The following ingredients have 8 Servings
  • 3 large baking potatoes (about 2 ½ pounds)
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt (more or less, to taste)
  • ¼ teaspoon black pepper (more or less, to taste)
  • 1 ⅔ cups sour cream
  • 1 (4.5-ounce) can sliced mushrooms, drained
  • 1 green onion (sliced (white and green parts))
  • 1 (2.8 ounce) package bacon recipe pieces ( (real bacon, not imitation))
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • ⅛ teaspoon paprika

Instruction

  • Preheat your oven to 375 degrees F.
  • Thoroughly wash and scrub potatoes. Pierce potatoes with a fork. Wrap each potato tightly with foil.
  • Place potatoes on a baking sheet and bake for 1 hour and 25 minutes, or until tender and easily pierced with a fork (check after 1 hour - time will depend upon size of potatoes).
  • Carefully remove potatoes from foil, place in a large bowl and coarsely chop potatoes with a knife (skin included).
  • Add butter, salt, and pepper. Stir with a large spoon until butter is melted.
  • Add sour cream. Stir well to combine.
  • Add mushrooms, green onions and bacon pieces. Stir well.
  • Add shredded cheeses last and stir well to combine.
  • Transfer to a 2 quart baking dish, cover with aluminum foil and bake for 15 minutes, or until completely heated and cheese is melted.
  • Sprinkle evenly with paprika.