Prick potatoes with a fork. Bake at 425 degrees for one hour. Remove from oven and cool for 15 minutes. In a large skillet, cook bacon until crisp. Drain on paper towels . Remove all but 2 tablespoons bacon drippings from skillet. Add broccoli mushrooms, onions and garlic to drippings. Cook until tender, about 3 minutes. Cut a lengthwise slice off of each potato. Scoop out most of pulp to make shells. Combine potato pulp, vegetable mixture, sour cream, salt and pepper. Mix well. Stir in crumbled bacon. Spoon mixture into potato shells. Sprinkle with cheese. Bake until hot at 400 degrees. Yield: 4 potatoes
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|Serving Size: 1 Serving (518g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1126 (81%)|
|Amt Per Serving||% DV|
|Total Fat 125.1g||167 %|
|Saturated Fat 55.7g||278 %|
|Monounsaturated Fat 47.2g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 262.5mg||81 %|
|Sodium 2184.2mg||75 %|
|Potassium 1138.2mg||30 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 12.2g|
|Protein 54.3g||78 %|
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Calories per serving: 1398
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