Cheddar-Mushroom Stuffed Potatoes

• 6 large russet potatoes
• 2/3 cup heavy whipping cream
• 1 cup shredded cheddar cheese, divided
• 1/4 cup chopped fresh mushrooms
• 1/2 to 1 teaspoon garlic salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 4 bacon strips, cooked and crumbled, divided

1. Bake potatoes at 375u0b0 for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture.
2. Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375u0b0 for 25-30 minutes or until potatoes are heated through.

russet potatoes, heavy whipping cream, cheddar cheese, fresh mushrooms, garlic salt, basil, oregano, bacon

Taken from www.tasteofhome.com/recipes/cheddar-mushroom-stuffed-potatoes/ (may not work)