Recipe(tried): Mushroom Stuffed Potatoes

MUSHROOM STUFFED POTATOES

4 large russet potatoes
3 tablespoons butter, divided use
1/3 lb fresh mushrooms, chopped
1/3 cup half-and-half (or milk)
1/2 teaspoon onion powder
1 teaspoon salt
Ground black pepper
1/3 cup shredded cheddar cheese

Scrub potatoes well. Bake at 425 degrees F for 55 minutes or until soft.

Cut a slice off the top of each potato. Carefully scoop out pulp into a bowl, reserving 1 1/4-inch layer inside shells. Set aside.

In a small skillet, melt 1 tablespoon butter. Add mushrooms and saute about 5 minutes.

Add remaining 2 tablespoons butter to potato pulp in bowl; mash. Add half-and-half, onion powder, salt and pepper to taste; beat until fluffy. Fold in mushrooms.

Heap mixture into potato shells. Arrange on baking sheet. Sprinkle with cheese.

Bake at 400 degrees F for 15 minutes or until golden brown.

Makes 4 servings