Twice-Baked Potatoes - cooking recipe

Ingredients

4 large white Idaho Russet potatoes
3/4 c. whipping cream or half and half
1/4 c. butter
1/2 c. chopped onion
1/2 c. mushrooms
salt and pepper to taste
1 c. shredded Cheddar cheese

Preparation

Preheat oven to 450\u00b0.
Wash and bake potatoes until done. Scald cream by heating almost to a boil.
Meanwhile, saute onion in butter until translucent.
When potatoes are cooled, cut potatoes in half lengthwise.
Scoop out pulp into large bowl. With electric mixer, mash potatoes.
Add onions, mushrooms, cheese and half and half or cream. Mix until fluffy.
Pile whipped potato mixture back into potato shells.
Top with a little cheese and bake 15 to 20 minutes, or until heated and cheese is melted.