Instructions:
Preheat oven to 425°. Prick potatoes in several places with a fork.
Set the potatoes on the
middle rack of the oven and bake until tender, about 1 hour. Transfer
potatoes
to a wire rack; cool for 15 minutes.
In a medium saucepan, bring 1
quart of water
to a boil. Add the broccoli and cook until just tender, about 3 to 5
minutes; drain.
In a large skillet, cook bacon over med heat until crisp; transfer the bacon to a paper towel lined plate to drain.
Add
mushrooms to skillet and saute until tender, about 3 minutes. Using
a slotted spatula or
spoon, transfer mushrooms to the paper towels with bacon.
Cut a 2-inch lengthwise slice off of the top of each potato. Using a small
spoon, scoop
out most of pulp, leaving a 1/8-inch shell.
In a food processor,
combine
potato pulp, garlic, green onion, sour cream, salt, and pepper.
Process until smooth, about 20 to 30 seconds. Do not over process.
Add
broccoli, bacon, and mushrooms; pulse just to combine, leaving
mixture
chunky.
Spoon potato mixture into the shells, mounding the top. Sprinkle
the
cheese over the filling.
Place potatoes on a baking sheet; bake
until
heated through and cheese is melted, about 10 to 15 minutes.
Serves 4.
