Bacon, Cremini & Brie Potatoes Recipe
Bacon, Cremini & Brie Potatoes Recipe photo by Taste of Home

Bacon, Cremini & Brie Potatoes Recipe

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This is my version of an ultimate baked potato. Rich brie, crispy bacon and cremini mushrooms transform the humble baked potato into something really special. —Jan Valdez, Chicago, Illinois
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 4 servings


  • 4 medium potatoes
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 6 bacon strips, chopped
  • 1/2 pound sliced baby portobello (cremini) mushrooms
  • 4 ounces Brie cheese, sliced
  • Chopped fresh chives, optional

Nutritional Facts

1 stuffed potato equals 511 calories, 32 g fat (13 g saturated fat), 58 mg cholesterol, 781 mg sodium, 41 g carbohydrate, 4 g fiber, 16 g protein.


  1. Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.
  2. 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.
  3. Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives. Yield: 4 servings.
Originally published as Bacon, Cremini & Brie Potatoes in Taste of Home December/January 2011, p89

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Reviewed May. 23, 2015

"My favorite baked potato recipe!"

Reviewed Jan. 20, 2012

"Yes, this is a keeper. Glad I tried it."

Reviewed Jan. 12, 2012


Reviewed Jan. 12, 2012

"Ohhh yeah! YUM! I cut this recipe down to 1 potato & the fixings for me for lunch. I may give my potato a sprinkle of garlic powder and a dab of butter before adding the cheese, mushrooms & bacon. I can't wait to eat! Thanks for sharing!!!"

Reviewed Jan. 23, 2011

"I happened to have some leftover brie, so I decided to make this recipe and boy, am I glad I did! It was delicious and my husband commented on how good the potatoes were at least three times. I left out the cremini mushrooms because we don't like them."

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