Name: Double-baked Potatoes with Mushrooms and Cheese
Yield: 6 Servings
Ingredients: 6 small russet potatoes (about 7 ounces each), scrubbed; 5 tablespoons butter, room temperature; 12 ounces mushrooms, coarsely chopped; 2 large green onions, chopped; 3 ounces cream cheese, room temperature (about 1/2 cup); 1/3 cup sour cream; 1 1/4 cups coarsely grated white cheddar cheese

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