Mushroom Baked Potatoes
Esthar Vaughn Cooks
Mushroom Baked Potatoes
Esthar Vaughn Cooks
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4 large baking potatoes 3 tablespoons butter or margarine, divided 1/3 pound fresh mushrooms, chopped 1/3 cup half and half or milk 1/2 teaspoon onion powder 1 teaspoon salt dash black pepper 1/3 cup shredded sharp cheddar cheese Directions: Scrub potatoes well. Bake at 425°F for 55 minutes or until soft. Cut a slice off top of each potato. Carefully scoop out pulp into a bowl, reserving 1/4 inch layer inside shells. Melt 1 tablespoons butter in small skillet. Add mushrooms, sauté for about 5 minutes. Mash potato pulp with remaining butter. Add half and half, onion powder, salt and pepper to taste. Beat until fluffy. Stir in mushrooms. Heap mixture into potato shells. Arrange on baking sheet. Sprinkle with cheese. Bake at 400°F for 15 minutes or until golden brown. Serves 4. |