Mushroom-Stuffed Potatoes - cooking recipe

Ingredients

4 large baking potatoes
3 Tbsp. margarine (divided)
1 (2 oz.) can chopped mushrooms
1/3 c. half and half or milk
1/2 tsp. salt
dash of black pepper
1/3 c. shredded sharp Cheddar cheese

Preparation

Scrub potatoes well.
Bake at 425\u00b0 until soft.
Cut a slice off top of each potato.
Carefully scoop out pulp into a bowl reserving 1/4-inch layer inside.
Melt 1 tablespoon margarine in small skillet.
Add mushrooms, saute for about 5 minutes.
Mash potato pulp with remaining margarine.
Add half and half, onion powder, salt and pepper to taste.
Beat until fluffy (add more milk if needed).
Stir in mushrooms.
Heap mixture in potato shells. Arrange on baking sheet.
Sprinkle with cheese.
Bake at 400\u00b0 for 15 minutes or until brown.