8 med. baked potatoes, scrubbed
3 tbsp. butter
4 c. sliced mushrooms
1 tbsp. chicken bouillon, powdered
1/4 tsp. garlic powder
1/4 c. burgundy
1 1/2 c. grated cheese
1 1/2 c. chopped ham
1 1/4 c. sour cream
1/4 c. milk
Salt & freshly ground pepper
1/4 c. butter, melted

Preheat oven to 400 degrees. Wrap potatoes in foil and bake until soft, about 1 hour. Let stand until cool enough to handle. Reduce oven temperature to 350 degrees.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and cook, stirring frequently, 5 minutes. Stir in bouillon and garlic powder. Blend in burgundy and cook 1 minute. Discard foil from potatoes. Slice off tops and set aside. Spoon cooked potato into large bowl and set skins aside. Add sauteed mushrooms, cheese, ham, sour cream, milk and blend well. Season with salt and pepper. Fill potato skins with mixture. Replace tops. Bake 15 minutes. Brush with melted butter and serve.