Sherried Mushroom Baked Potatoes

• 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

1. Preheat oven to 375u0b0. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender.
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. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells.
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.

baking potatoes, butter, mushrooms, onion, garlic, sherry, milk, sour cream, fresh chives

Taken from www.tasteofhome.com/recipes/sherried-mushroom-baked-potatoes/ (may not work)