- 2 medium potatoes
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 3 Jones Dairy Farm Dry-Aged Bacon strips, chopped
- 1/4 pound sliced baby portobello (cremini) mushrooms
- 2 ounces Brie cheese, sliced
- 1 tablespoon minced fresh chives
- 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 tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives. Yield: 2 servings.
Originally published as Bacon, Cremini & Brie Potatoes for Two in Taste of Home
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