8 ea baby bakers miniature wisconsin russet
salt and pepper
fresh chives, dill (or parsley for garni
**bacon and mushroom filling**
4 sl bacon, cooked & crumbled
1/2 butter (or margarine)
1 c fresh mushrooms, coarsely chopped
Preheat oven to 400F. Wash potatoes. With skins on, prick whole potatoes with fork and rub with salt. Wrap each Baby Baker in foil and bake for 45 to 55 minutes. Remove from oven, unwrap foil, and cool (Potatoes also may be cooked in microwave oven, per the oven's directions; do not wrap in foil.) Cutting lengthwise, slice off the top 1/2" of each potato; carefully scoop out the potato pulp and reserve.
To prepare the filling, melt 2 tablespoons butter; mix with crumbled bacon and potato pulp well blended. Melt remaining 2 tablespoons butter in skillet; add mushrooms and saut for 3 minutes.
Stir mushrooms into potato/butter/bacon mixture. Season with salt and pepper. Fill Baby Baker cradles with mixture until plump. Return to 400 oven for approximately 10 minutes or until thoroughly heated. Garnish with fresh chives, dill, or parsley.