Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

Recipe courtesy Every Day with Rachael Ray

Ingredients

4 large russet potatoes
2T unsalted butter
1 lb. assorted sliced mushrooms
1T onion powder
2 tsp. garlic powder
1/2 cup heavy cream
1 lb. lean ground beef, crumbled
Salt and freshly ground pepper
1/2 cup sour cream, at room temperature
Snipped chives, for garnish

Directions

1. Pierce the potatoes all over with a fork and microwave on high until cooked through, about 9 minutes.
   
2. In a large skillet, heat the butter over medium-high heat, add the mushrooms and cook until golden, about 10 minutes.
   
3. Stir in (with mushrooms) the onion powder, garlic powder and 3/4 cup water and boil to reduce the liquid by half, about 2 minutes; stir in the heavy cream and remove from the heat.
   
4. In a medium saucepan, brown the ground beef over high heat, about 5 minutes. Remove with a slotted spoon and add to the mushroom mixture; season to taste with salt and pepper.
   
5. Slice one-third off the top of each potato and chop the tops. Using a spoon, hollow out each potato, leaving a thick wall. In a microwavable bowl, mash together the chopped potato, potato centers and sour cream. Season with salt and pepper and reheat in the microwave.
   
6. Return the beef and mushroom mixture to a simmmer. Stuff the hollowed potatoes with the beef mixture and top with chives. Serve with mashed potatoes.