Twice Baked Overloaded Taters

• 4 russet potatoes
• 5 slices bacon
• 6 cheddar bratwursts (Or substitute for your favorite Brat or sausage or hot dogs.)
• 10 -12 medium mushrooms
• 16 ounces sour cream
• 8 ounces shredded cheddar cheese
• 12 cup milk
• 12 cup water
• 12 cup butter

1. Preheat oven to 400 degrees.
2. Thoroughly scrub russet potatoes before wrapping them in tinfoil with 1 tbsp of butter.
3. Put into oven and cook for 2 hours, or until slightly firm on the outside, soft on the inside.
4. Poke with a fork to determine.
5. Meanwhile:.
6. Cook bacon in a frying pan until semi-crispy.
7. Cook brats in a frying pan with a 1/2 cup water.
8. Cook until all water evaporates.
9. Melt butter in frying pan.
10. Cut the mushrooms in half and cook in the melted butter until browned.
11. Place the bacon, brats, and mushrooms in fridge to cool for later.
12. Remove potatoes from pan once finished, cut in half.
13. Scoop the insides out, leaving enough potato on the skin to hold it's shape.
14. Place the insides in a bowl.
15. Cut the bacon, brats, and mushrooms up into desirable sized pieces and add to the potato insides.
16. Add 1/2 c milk, 4 tbsp butter, 3/4 of the container of sour cream and half of the package of cheese.
17. Mix with mixer until desired consistency is reached.
18. (Mix longer if you want a smoother texture.
19. ).
20. Put the mixture back into the skins of the potatoes and top with the rest of the cheese.
21. Place back into the oven and cook for another 20-30 minutes, until cheese is golden brown.
22. Top with a little sour cream and serve.

potatoes, bacon, cheddar bratwursts, mushrooms, sour cream, cheddar cheese, milk, water, butter

Taken from www.food.com/recipe/twice-baked-overloaded-taters-438983 (may not work)