You will need:
4 large russet potatoes, scrubbed
2 slices bacon
1/2 cup diced bell pepper
1/3 cup chopped yellow onion
1 cup thinly sliced mushrooms
3/4 cup grated cheddar
salt & pepper
Preheat oven (or toaster oven) to 425°. Pierce the potatos with a fork and bake for 60 minutes (70 if they're *really* large.) While baking, cook bacon in a skillet over medium-low heat. Dry the cooked bacon on paper towels; drain most of the bacon grease out of the skillet. Over medium heat, sauté the pepper and onion for about five minutes; add mushrooms and cook for an additional five. Chop up the bacon* and add it to the mix; remove from heat.
When potatoes are done, reduce the heat to 350° and remove potatoes from oven. Slice off tops of potatoes and scoop out the insides - I usually just cut them in half lengthwise, actually - and mash the insides in a largish bowl. Add salt and pepper to taste, then mash in the milk, 1/2 cup of the cheese, and the vegetable mix. Put the mashed mixture back into the skins and put them on a baking sheet. Or, if you are not inclined to be fussy, just scoop the potato mixture into a casserole dish and parcel out the potato skins to hungry kids around the kitchen. Sprinkle the rest of the cheese over the top. Bake in the oven for approximately 20 minutes. Serves four, or the two of us. We really like potatoes.
*I make this recipe seldom enough that I cook a lot of bacon and freeze the remainder; heat the chopped frozen bacon with the veggies in a little butter.