½ tsp onion powder
3 tbsp margarine, divided
1 tsp salt
⅓ lb fresh mushrooms, chopped
dash black pepper
⅓ cup milk
⅓ cup shredded cheddar cheese
Scrub
potatoes well.
Bake at 425º for 55 minutes or until soft. Cut a slice off top of each potato. Carefully scoop out pulp into a bowl,
reserving ¼ inch layer inside shells. Melt 1 tbsp margarine in small skillet. Add mushrooms, sauté for about 5 minutes. Mash potato pulp with remaining
margarine. Add milk, onion powder, salt and pepper to taste. Beat until fluffy. Stir in mushrooms. Heap mixture in potato shells. Arrange on baking sheet. Sprinkle with cheese. Bake at 400º for 15 minutes or until golden
brown.
