Mushroom-stuffed Baked Potatoes

Preheat oven to 400°F. Scrub the baking potatoes under cold water and prick each one several times with a fork to allow steam to escape during baking.

Place the potatoes directly on the oven rack and bake for 40–45 minutes, until a fork easily pierces the flesh and the skin is slightly crispy.

While the potatoes bake, melt 3 tablespoons of butter in a large skillet over medium heat. Add the chopped mushrooms and sauté until they release their moisture and begin to brown, about 8–10 minutes.

Stir the onion powder into the mushroom mixture and cook for 1 minute to combine the flavors. Season with salt and pepper to taste.

Remove the hot potatoes from the oven and allow them to cool for 2–3 minutes until safe to handle. Slice each potato in half lengthwise and use a spoon to scoop out the center, leaving a ¼-inch shell.

Transfer the scooped potato flesh to a bowl and mash it with a fork or potato masher until mostly smooth. Pour in milk gradually while mashing until the potatoes reach a fluffy consistency.

Fold the sautéed mushroom mixture and finely chopped nuts into the mashed potatoes, stirring until evenly distributed.

Spoon the mushroom and potato mixture back into each hollowed potato skin, dividing evenly among the 8 potato halves.

Sprinkle the shredded sharp cheddar cheese evenly over the top of each stuffed potato half.

Return the stuffed potatoes to the 400°F oven and bake for 5–8 minutes until the cheese melts and the tops are lightly golden.

Remove from the oven and let rest for 2 minutes before serving. Transfer to a serving plate and serve while hot.