2 lg. baking potatoes
1/4 lb. mushrooms
2 tbsp. butter
1 tbsp. oil
2 green onion, chopped
1/4 c. milk
Salt and pepper
Sour cream
Crumbled crisp, cooked bacon

Preheat oven to 400 degrees. Scrub and rub skins liberally with shortening. Bake until done, 45 minutes to an hour.

While potatoes are baking, clean and mince mushrooms. Heat 1 tablespoons butter and oil in skillet over medium heat. Add mushrooms and onions, cook, stirring 4 to 6 minutes. Set aside.

When potatoes are done, remove from oven and reduce temperature to 350 degrees. Cut 1/2 inch slice from top of each potato. Carefully scoop pulp into bowl and mash it thoroughly.

Mix in milk and salt and pepper to taste. Mix in the onion and mushroom mixture, and stuff into potato shells. Reheat in oven until heated through and serve topped with sour cream and crumbled bacon.

For variety, I also like to add 1 cup of grated cheese before stuffing the potato.