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2 cups sliced mushrooms
1/3 cup chopped green pepper
4 Idaho potatoes, baked
4 tablespoons margarine
1 egg
1-½ teaspoons salt
6 slices crisp-cooked bacon, crumbled
2 tablespoons flour
¼ teaspoon pepper
1 cup shredded Cheddar cheese


Sauté mushrooms and green pepper in 2 tablespoons bacon drippings in skillet until tender. Cut slice from top of each potato. Scoop out pulp without breaking shells. Mash potato with 3 tablespoons milk, 4 tablespoons margarine, egg and 1 teaspoon salt, beating well. Stir in bacon and sautéed vegetables. Spoon mixture into reserved shells. Bake at 350 degrees for 25 to 30 minutes.

Melt remaining margarine in saucepan. Blend in flour. Cook for 1 minute; remove from heat. Stir in 1-¼ cups milk. Cook over low heat until thick, stirring constantly. Add remaining ½ teaspoon salt, pepper and cheese. Cook until cheese melts. Serve warm over stuffed potatoes.

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