Sherried Mushroom Baked Potatoes

1. 1

   Preheat oven to 375u00b0. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender.

2. 2

   Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and garlic; cook and stir until tender. Stir in sherry. Bring to a boil. Reduce heat; simmer, uncovered, 14-16 minutes or until liquid is almost evaporated.

3. 3

   When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells.

4. 4

   In a large bowl, mash pulp with milk, sour cream and chives. Stir in mushroom mixture. Spoon into potato shells. Return to baking pan. Bake 25-30 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

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