Yield: 4 Servings
|4 larges||Russet potatoes|
|3 tablespoons||Butter, divided|
|⅓ pounds||Fresh mushrooms, chpd|
|⅓ cup||Half and half OR milk|
|½ teaspoon||Onion powder|
|⅓ cup||Cheddar cheese, shredded|
Scrub potatoes well. Bake at 425 for 55 minutes or until soft. Cut a slice off the top of each potato. Carefully scoop out pulp into a bow, reserving 1¼ inch layer inside shells. In a small skillet, melt 1 T. butter. Add mushrooms. Saute about 5 minutes. Add remaining butter to potato pulp n bowl. Mash. Add half and half, onion powder, salt an d pepper to taste Beat until fluffly. Fold in mushrooms. Heap mixture into potato shells. Arrange on baking sheet. Sprinkle with cheese. Bake at 400 for 15 minutes or until golden brown. from MGR.