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Bacon, Cremini & Brie Potatoes Recipe

Bacon, Cremini & Brie Potatoes Recipe

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. YIELD:4 servings


  • 4 medium potatoes
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1/2 pound sliced baby portobello (cremini) mushrooms
  • 4 ounces Brie cheese, sliced
  • Chopped fresh chives, optional


  • 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.

Nutritional Facts

1 each: 511 calories, 32g fat (13g saturated fat), 58mg cholesterol, 781mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 16g protein.

Reviews for Bacon, Cremini & Brie Potatoes

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yoshismokey User ID: 8387328 226801
Reviewed May. 23, 2015

"My favorite baked potato recipe!"

lnbee User ID: 4719425 182056
Reviewed Jan. 20, 2012

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

seekere User ID: 5180847 115331
Reviewed Jan. 12, 2012


Brenda D User ID: 1438504 176891
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!!!"

aug2295 User ID: 4631582 193852
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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