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Source: America's Favorite Food Associations

Baby Cradles
Another great appetizer utilizing potatoes.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 45 to 55 minutes
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8 small russet potato
salt and pepper, for taste
fresh chives, for garnish (could substitute dill or parsley)
4 slices bacon, cooked and crumbled
1/2 stick butter or margarine
1 cup fresh mushrooms, coarsely cut




Preheat oven to 400° F. 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 inch of each potato; carefully scoop out the potato pulp and reserve.

To prepare the filling, melt 2 Tbl butter; mix with crumbled bacon and potato pulp until well blended. Melt remaining 2 Tbl butter in skillet; add mushrooms and saute 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.


Notes:
Ingredients #4-6 are for the bacon and mushroom filling.

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