Vegetable Stuffed Potatoes - cooking recipe

Ingredients

4 baking potatoes
1 cup chopped onion
1 cup shredded carrot
1 cup sliced mushrooms
2 tablespoons butter
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
parmesan cheese (optional)

Preparation

Bake potatoes in 400-degree oven 1 hour or until tender when pierced with a fork.
Cool, halve and scoop out insides.
Reserve shells.
Saute onion, carrots and mushrooms in butter until soft.
In a large bowl, whip potatoes with an electric mixer.
Add milk, lemon juice, mustard, salt and pepper.
Heap back into shells and sprinkle with parmesan cheese, if desired.
Warm in 325 oven for 10-15 minutes.