4 lg. baking potatoes
3 tbsp. butter, divided
1/3 lb. fresh mushrooms, chopped
1/3 c. half & half or milk
1/2 tsp. onion powder
1 tsp. salt
Dash black pepper
1/3 c. shredded sharp cheddar cheese

Scrub potatoes. Bake at 425 degrees for 55 minutes until soft. Cut a slice off top of each potato, carefully scoop out pulp into a bowl, reserving 1/4 inch layer inside potato shells. Melt 1 tablespoon butter in small skillet. Add mushrooms, saute for about 5 minutes. Mash potato pulp with remaining butter. Add half and half, onion powder, salt and pepper to taste. Beat until fluffy. Stir in mushrooms. Heap mixture in potato shells. Sprinkle with cheese. Bake at 400 degrees for 15 minutes or until golden brown.