Bacon, Cremini & Brie Potatoes for Two
2 medium potatoes
2 teaspoons olive oil
1/4 teaspoon salt
3 bacon strips, chopped
1/4 pound sliced baby portobello (cremini) mushrooms
2 ounces Brie cheese, sliced
1 tablespoon minced fresh chives
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.
Courtesy of Taste of Home