4 large potatoes
8 oz. dairy sour cream
1/2 cup all-purpose flour
2 beef bouillon cubes
1/2 cup water
2 tbsp. butter
minced garlic
sliced fresh mushrooms
white onion
salt and black pepper
Italian seasoning

Preheat oven to 350°F

Scrub potatoes and clean then up. Stab them all over with a fork. If you want soft skins than you need to rub the outside with butter and then wrap in foil. Place potatoes in a metal bake sheet and bake at 350°F for 70 to 80 minutes or until tender.

Hint: Some microwaves have settings that make baked potatoes but do not cover them in foil.

Start preparing the next part of the meal when the potatoes have about 30 minutes left.

In a bowl you need to add 8 ounces of sour cream and 1/2 cup of flour. Place the bouillon granules on the chopping board. Use a meat cleaver turned side ways to press the granules flat. This should make them like a powder. Add the bouillon powder, 1/2 cup of water, and some pepper in to the bowl and stir. Once you have the mixture stirred you can set it aside.

In a skillet put two tablespoon of butter, one tablespoon of minced garlic, mushrooms, and your desired amount of onions. Cook until the mushrooms cook down to your liking. Add the flour mixture to the skillet. Add the desired amount of salt, pepper and Italian Seasoning. Cook and stir until thickened and bubbly.

Cut the cooked potatoes in half, mash the insides up a little, pour the sauce over the top, and Enjoy!

Submitted by: Bryan Michler