Cattlemen’s Club Twice-Baked Potatoes

5 large potatoes, scrubbed and baked

1/3 cup half-and-half

1 cup sour cream

3 tablespoons green onions or chives, minced

4 strips bacon, fried and crumbled

1 cup Cheddar cheese, grated

1 1/2 to 2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon garlic salt

1 egg, beaten

1/3 cup butter

1/2 cup mushrooms, sliced and sautéed in butter

Bake potatoes for 1 hour at 350° until tender in center. Cut in half lengthwise. Scoop out potato carefully so as not to tear skins. Mash potatoes with mixer, add half-and-half and continue to beat until smooth. Add all other ingredients and mix well. Mixture should be somewhat softer than regular mashed potatoes to prevent drying out when baking again.

Fill skin shells with mashed potato mixture and arrange on cookie sheet. Top each with extra grated cheese. Bake at 350º for 20 minutes. Great with steaks!

Serves 10.