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Sherried Mushroom Baked Potatoes

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
  • Total Time
    Prep: 1-1/4 hours Bake: 25 min.
  • Makes
    8 servings


  • 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


  • 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
1 stuffed potato half: 248 calories, 9g fat (6g saturated fat), 26mg cholesterol, 63mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 5g protein.

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