SHERRIED MUSHROOM BAKED POTATOES

Sherried Mushroom Baked Potatoes image

Each week my husband and I have steak with a potato variation, like these tangy baked spuds. How can you go wrong with mushrooms and sherry? -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Time 1h40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 large baking potatoes (about 3-1/4 pounds)
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup sherry
1/3 cup 2% milk
1/2 cup sour cream
2 tablespoons minced fresh chives

Steps:

Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender., 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., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells., 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.

Nutrition Facts : Calories 248 calories, Fat 9g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 63mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.