8 Russet potatoes
2 slices bacon
1 lb. Heartland catfish fillets
1 medium onion, chopped
12 oz frozen mixed vegetables
1 jar (4 oz) sliced mushrooms, drained
½ cup milk
1 can (10.5 oz) condensed cream of celery soup
½ tsp garlic powder
¼ tsp dried thyme
¼ tsp pepper
¼ tsp hot sauce


    1. PREHEAT your oven to 425 F.
    2. WASH potatoes and pat dry. Pierce potatoes all over with a fork. Wrap each potato individually in foil and place on a baking sheet. 
    3. PLACE baking sheet in oven and bake potatoes for 1 hour, or until potatoes are soft to the touch. 
    4. WHILE potatoes are baking, begin making your catfish filling. In a saucepan over medium heat, cook bacon until crisp; drain on paper towel. 
    5. CRUMBLE bacon and set aside. Keep 1 tablespoon of bacon fat in the saucepan. 
    6. COOK Cook chopped onion in the bacon fat for 2 to 3 minutes, stirring occasionally, until onion becomes translucent. Stir in remaining ingredients except the catfish and cooked bacon. 
    7. HEAT to boiling, then reduce heat to medium.
    8. STIR in the catfish and cook uncovered for about 10 minutes, stirring occasionally, until the catfish flakes easily.
    9. WHEN potatoes are done, remove from foil and place each in a bowl. Cut horizontally to create a pocket for the catfish filling, then spoon catfish filling into each of the potatoes evenly. Top with bacon crumbles and serve.