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Preheat oven to 400 degrees F (200 degrees C). Use
a fork to pierce the potato skins.
Bake the potatoes unwrapped for about 1 hour, or
until soft, in the preheated oven.
Place bacon in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain,
crumble and set aside.
Over medium-low heat melt the butter in a large
saucepan. Combine onion, mushrooms, red pepper,
garlic powder, pepper, chives and salt. Cook
slowly, stirring occasionally until the onions are
soft.
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Slice open the baked potatoes and, keeping the
skins intact, scoop the insides into a medium
bowl. Transfer the onion mixture to the bowl. Mix
in the sour cream. Pour in 1/2 of the cheese and
continue mixing until all ingredients are well
blended.
Using a large spoon, fill the potato skins with
the mixture. Top with bread crumbs, the remaining
cheese and bacon.
Return the potatoes to the preheated oven and
continue baking for about 15 minutes, until the
cheese is melted and the filling is slightly
brown.
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