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Baby Cradles

 

      Yield: 8 Servings

 

      8 ea baby bakers miniature

           -wisconsin russet

           potatoes

           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.











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