Stuffed Baked Potatoes

2 large potatoes
4 tablespoons diced, cooked bacon
4 tablespoons corn kernels
4 tablespoons diced vegetables (mushrooms, zucchini's or any other vegetables)
2 tablespoons vegetable oil
1 tablespoons course sea salt
1/2 cup butter
1 small onion, chopped
1 cup grated cheddar cheese
salt and pepper to taste

Preheat oven to 375 degrees. Prick the potatoes with a fork, brush with oil, sprinkle with salt and place on cookie sheet. Cook about 1 hour. Skin should be crispy, inside should be soft.

In a skillet, melt one tablespoon of butter. Cook onion until soft and golden. Set aside.

Cut the potatoes in half lengthwise. Scoop out the insides and place in a large bowl. Set shells aside.

Coarsely mash the potato, mix in the onion, other vegetables, salt, pepper and remaining butter.

Scoop the mixture back into the shells. Top with cheese. Put potatoes back on baking sheet, and cook about 10 minutes. Cheese should be melted and a light brown.