Twice Baked Potatoes

INGREDIENTS:

• 4 large baking potatoes
• 1/4 cup milk
• salt and pepper
• 2 tablespoons butter
• 4 ounces chopped mushrooms
• 1 tablespoon butter for brushing
• chopped chives for topping

PREPARATION:

Scrub potatoes; arrange in a pie pan or on baking sheet or on oven rack. Prick with a fork in a few places and bake at 450° for 45 to 50 minutes, or until tender. Cut a thin slice from the top of each potato; scoop out potato into a bowl, leaving shell intact.

Add milk and beat until fluffy.  Season with salt and pepper. In a skillet, melt butter over medium heat. Sauté mushrooms until tender; stir mushrooms and butter into the potatoes. Pile potato mixture into the shells; brush potatoes with additional butter and sprinkle with chives. Brown twice baked potatoes lightly in the oven at 450°. Twice baked potato recipe serves 4.