Veggie Stuffed Baked Potatoes - cooking recipe

Ingredients

2 large baking potatoes, scrubbed and pricked
3 small yellow squash, coarsely chopped (1 1/4 lb)
1/4 lb small mushroom, sliced
1 medium onion, chopped
1 -2 garlic clove, minced
1 tablespoon butter
1/4 cup milk
2 tablespoons butter
1/4 teaspoon salt
1/2 cup shredded cheddar cheese (or mozzarella)

Preparation

Preheat oven to 425. Bake potatoes until fork tender, about 50 to 60 minutes.
Meanwhile, saute the squash, mushrooms, garlic and onions in 1 tablespoons butter until tender, about 10-15 minutes.
Scoop insides out of potatoes, whip with milk, 2 tbsp butter, salt and then stir in cheese.
Refill potato shells. Place on plates and mound the saute'd veggies over the top. Serve immediately.