Twice Baked Potatoes with Bacon, Mushrooms, Green Onions, and Cheddar

Ingredients:
2 lbs russet potatoes, about 5 - 6 medium potatoes
8 oz. thick cut bacon, chopped 1/2 in pieces
8 oz. mushrooms, chopped into small pieces
4 - 5 green onions, thinly sliced, separate white part from green part
Half of a 16 oz. container of sour cream 
8 oz. sharp Cheddar
2 Tbsp vegetable oil
Salt and plenty of freshly ground black pepper

Directions:
1. Preheat the oven to 400 degrees F. 

2. Scrub the outside of the potatoes. 

3. Using the tines of a fork, poke holes in the potatoes to allow the steam to escape. 

4. Bake until a knife slides easily into the potatoes with no resistance, about an hour. 

5. Meanwhile, heat a nonstick skillet over medium heat and add the chopped bacon.

6. Cook, stirring occasionally, until the bacon bacon pieces are crisp and the fat has been rendered. 

7. Remove the bacon pieces to paper towels to drain. 

8. Pour out of bacon fat and reserve. I used about 3/4 C of bacon bits.

9. Heat one tablespoon of vegetable oil in the same skillet and add the mushrooms.

10. Add some salt and pepper to the mushrooms and cook until the water from the mushrooms has evaporated and they start to brown. 

11. Remove to a bowl and set aside. 

12. Finally, heat up the second tablespoon of oil over medium heat 

13. Add the sliced white part of the green onion. 

14. Cook in hot oil for about a minute to bloom the flavor, then add the sliced green parts

15. Cook for another 30 seconds and remove from heat. 

16. When the potatoes have finished baking, cut them in half and scoop the flesh out from the skins into a large mixing bowl. 

17. Leave the oven on at 400 degrees F. 

18. Let the potatoes cool a little before proceeding, otherwise the cheese will melt. 

19. You can finish prepping the rest of the ingredients as the potatoes cool. 

20. Cut 3/4 of the cheese into 3/8 inch to 1/2 inch cubes. Grate the remaining 1/4 of cheese. 

21. When the potatoes have cooled slightly, add the bacon pieces, cooked mushrooms, green onions and oil, half the 16 oz. container of sour cream, 1/4 tsp of salt (sprinkle it evenly across the potatoes), and plenty of freshly ground black pepper.

22. Mix until everything looks about halfway evenly incorporated, then scatter in the cheese cubes and try to separate the cubes that are stuck together. 

23. Taste the mixture to determine if it needs additional salt. 

24. Usually the bacon and cheese add plenty of salt but depending on the salt content of your 
bacon, you may need to add a little more. 

25. I like to go light on the salt but add plenty of fresh pepper. 

26. Mix until everything is evenly mixed.

27. Transfer the potatoes to a 8 x 8 inch baking dish and scatter the remaining grated Cheddar on top. 

28. Bake until the potatoes are hot and the cheese is bubbly and slightly browned, about 40 - 45 minutes minutes.

29. For individual ramekin servings, you will only need to bake about 20 - 25 minutes.