Beef and Mushroom-topped Potato Wedges

• 1 lb lean ground beef
• 2 large potatoes
• 2 cups sliced mushrooms
• 2 tablespoons chopped green onions
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 (12 ounce) can beef gravy
• 12 cup dairy sour half-and-half
• 2 tablespoons sliced green onions (optional)

1. Pierce potatoes in several places; place on paper towel in microwave oven.
2. Microwave on high 10 to 11 minutes or until tender; rearrange halfway through cooking.
3. Meanwhile, in large non-stick skillet, brown ground beef, mushrooms and 2 tablespoons chopped green onions over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4 inch crumbles.
4. Pour off drippings; season with salt and pepper.
5. Reduce heat to low.
6. Stir in gravy and sour half-and-half; heat through, stirring occasionally.
7. Cut potatoes lengthwise into quarters; cut each quarter crosswise into halves.
8. Arrange 4 potato pieces on each plate; top with 1/4 of the beef mixture.
9. Sprinkle with remaining green onions, if desired.

lean ground beef, potatoes, mushrooms, green onions, salt, pepper, beef gravy, green onions

Taken from www.food.com/recipe/beef-and-mushroom-topped-potato-wedges-116538 (may not work)