Preheat oven to 425°. Prick potatoes several times with a fork.
Set on
middle rack of oven, and bake until tender, about 1 hr. Transfer
potatoes
to a wire rack; cool for 15 mins.
In a med. saucepan, bring 1
qt. water
to a boil. Add broccoli; cook until just tender, about 3 to 5
mins.
Drain. In a lg. skillet, cook bacon over med-high heat until crisp.
Using
a slotted spoon, transfer bacon to a paper towel lined plate.
Add
mushrooms to skillet; saute until tender, about 3 mins. Using
a slotted
spoon, transfer mushrooms to plate with bacon.
Cut a 2-inch lengthwise slice off of each potato. Using a small
spoon, scoop
out most of pulp, leaving an 1/8-inch shell. In a food processor,
combine
potato pulp, garlic, green onion, sour cream, salt, and pepper.
Process until smooth, about 20 to 30 seconds. Do not over process.
Add
broccoli, bacon, and mushrooms; pulse just to combine, leaving
mixture
chunky.
Spoon potato mixture into the shells, mounding the top. Sprinkle
the
cheese over the filling.
Place potatoes on a baking sheet; bake
until
heated through and cheese is melted, about 10 to 15 minutes. Serve stuffed potatoes
immediately.
From S. Woodward
Recipe for stuffed potatoes from Homestyle Recipes Made Easy (recipe card)