Sundown Bake

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

Saute 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 tbsp. milk, t tbsp. margarine, egg and 1 tsp. salt, beating well. Stir in bacon and sauteed 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 tsp. salt, pepper and cheese. Cook until cheese melts. Serve warm over stuffed potatoes.