Twice Baked Overloaded Taters

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 4 russet potatoes
• 5 slices bacon
• 6 cheddar bratwursts (or substitute for your favorite brat or sausage or hot dogs.)
• 10 -12 medium mushrooms
• 16 ounces sour cream
• 8 ounces shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup water
• 1/2 cup butter

Recipe

• 1 preheat oven to 400 degrees.
• 2 thoroughly scrub russet potatoes before wrapping them in tinfoil with 1 tbsp of butter. put into oven and cook for 2 hours, or until slightly firm on the outside, soft on the inside. poke with a fork to determine.
• 3 meanwhile:.
• 4 cook bacon in a frying pan until semi-crispy.
• 5 cook brats in a frying pan with a 1/2 cup water. cook until all water evaporates.
• 6 melt butter in frying pan. cut the mushrooms in half and cook in the melted butter until browned.
• 7 place the bacon, brats, and mushrooms in fridge to cool for later.
• 8 remove potatoes from pan once finished, cut in half. scoop the insides out, leaving enough potato on the skin to hold it's shape. place the insides in a bowl.
• 9 cut the bacon, brats, and mushrooms up into desirable sized pieces and add to the potato insides.
• 10 add 1/2 c milk, 4 tbsp butter, 3/4 of the container of sour cream and half of the package of cheese. mix with mixer until desired consistency is reached. (mix longer if you want a smoother texture.).
• 11 put the mixture back into the skins of the potatoes and top with the rest of the cheese.
• 12 place back into the oven and cook for another 20-30 minutes, until cheese is golden brown.
• 13 top with a little sour cream and serve.