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

Bake potatoes at 425 degrees until soft. Cut a slice off top of each potato. Carefully scoop out pulp into a bowl, leaving 1/4" layer inside. Melt 1 tablespoon butter in small skillet. Add mushrooms, saute about 5 minutes. Mash potato pulp with remaining butter. Add milk, onion powder, salt and pepper to taste. Beat until fluffy. Stir in mushrooms. Heap mixture into potato shells. Place on baking sheet; sprinkle with cheese. Bake at 400 degrees for 15 minutes.