Title: Mushroom Stuffed Potatoes
Categories: Side Mushroom
Yield: 4 Servings
| MGR |
| 4 | lg | Russet potatoes |
| 3 | tb | Butter, divided |
| 1/3 | lb | Fresh mushrooms, chpd |
| 1/3 | c | Half and half OR milk |
| 1/2 | ts | Onion powder |
| 1 | ts | Salt |
| 1/3 | c | Cheddar cheese, shredded |
| | | Pepper |
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
1 1/4 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.