Saute' mushrooms and green pepper in 2 Tbsp. bacon drippings in skillet until tender. Cut slice from top of each potato. Cut slice from top of each potato. Scoop out pulp without breaking shells. Mash potato with 3 Tbsp. milk, 2 Tbsp. butter, egg and 1 tsp. salt, beating well. Stir in bacon and sauteed vegetables. Spoon mixture into reserved shells. Bake at 350 degrees F for 25-30 minutes. Melt remaining butter in saucepan. Blend in flour. Cook for 1 minute; remove from heat. Stir in 1 1/4 cups milk. Cook over low heat until thick, stirring constantly. Add remaining 1/2 tsp. salt, pepper and cheese. Cook until cheese melts. Serve warm over stuffed potatoes.
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