Baby Cradles recipe

Source: Wisconsin Potato Growers Association

8 Baby Bakers miniature russet potatoes
Salt for rubbing potato
1/4 cup (1/2 stick) butter or margarine, divided
4 slices bacon, cooked and crumbled
1 cup coarsely chopped fresh mushrooms
Salt and pepper, to taste
Fresh chives, dill or parsley, for garnish

Heat oven to 400 degrees F.

Wash potatoes. With skins on, prick whole potatoes with fork and rub with salt. Wrap each potato in foil and bake 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 top 1/2 inch of each potato; carefully scoop out potato pulp and reserve.

Prepare filling. Melt 2 tablespoons of the butter; mix with crumbled bacon and potato pulp until well blended. Melt remaining 2 tablespoons butter in skillet; add mushrooms and saut� for 3 minutes.

Stir mushrooms into potato, butter and bacon mixture. Season with salt and pepper. Fill potato cradles with mixture until plump. Return to oven for about 10 minutes or until thoroughly heated. Garnish with fresh chives, dill or parsley.

Makes 8 servings.