Serves: 4
Total Calories: 523

4 potatoes medium baking
6 slices bacon cut in pieces
1/2 cup red bell pepper chopped
1/4 cup green bell pepper chopped
1/4 cup green onion sliced
1 cup corn fresh or thawed if frozen
1 cup evaporated milk
1 tablespoon parsley dried
1/4 teaspoon salt
1/8 teaspoon black pepper
6 ounces Monterey Jack cheese shredded (about 1 1/2 cups)
4 tablespoons butter or margarine

Bake potatoes

Meanwhile, in a large skillet over medium heat, fry bacon until crisp. Remove bacon with a slotted spoon, drain on paper towels set aside for garnish. Discard all but 1 tablespoon of the drippings.

Sauté red pepper, green pepper and green onions in drippings until tender, but not browned. Add corn, evaporated milk, parsley, salt and pepper. Bring to a boil, reduce heat to low and simmer for 5 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat keep warm if necessary.

To serve, place each potato on a serving plate. Split potato in half lengthwise (do not separate) and fluff insides with a fork. For each potato, mix in 1 tablespoon butter top with one-fourth of the corn mixture and garnish with reserved bacon.

Nutritional Facts:

Serves: 4
Total Calories: 523
Calories from Fat: 312

More Recipes from the Potato Lover's Cookbook Cookbook:
Cheesy Potatoes And Chops
Chuckwagon Supper Pie
Country Brunch Potatoes
Deep-Dish Cottage Pie
Favorite Brunch Omelet
Garden-Stuffed Potatoes
Italian Potato Pie
Mexican-Stuffed Potatoes
Pizza-Stuffed Spuds
Potatoes Jubilee
Savory Puff Pastries