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1
Preheat oven to 400 degrees.
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2
Thoroughly scrub russet potatoes before wrapping them in tinfoil with 1 tbsp of butter.
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3
Put into oven and cook for 2 hours, or until slightly firm on the outside, soft on the inside.
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4
Poke with a fork to determine.
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5
Meanwhile:.
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6
Cook bacon in a frying pan until semi-crispy.
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7
Cook brats in a frying pan with a 1/2 cup water.
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8
Cook until all water evaporates.
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9
Melt butter in frying pan.
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10
Cut the mushrooms in half and cook in the melted butter until browned.
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11
Place the bacon, brats, and mushrooms in fridge to cool for later.
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12
Remove potatoes from pan once finished, cut in half.
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13
Scoop the insides out, leaving enough potato on the skin to hold it's shape.
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14
Place the insides in a bowl.
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15
Cut the bacon, brats, and mushrooms up into desirable sized pieces and add to the potato insides.
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16
Add 1/2 c milk, 4 tbsp butter, 3/4 of the container of sour cream and half of the package of cheese.
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17
Mix with mixer until desired consistency is reached.
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18
(Mix longer if you want a smoother texture.
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19
).
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20
Put the mixture back into the skins of the potatoes and top with the rest of the cheese.
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21
Place back into the oven and cook for another 20-30 minutes, until cheese is golden brown.
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22
Top with a little sour cream and serve.
