Instructions: Preheat oven to 375 degrees. Bake potatoes which have been wrapped in foil
for approximately 1 hour or are tender when squeezed. Heat chicken broth in
a large skillet over medium heat. Add mushrooms, onion, and garlic; saute 2
minutes. Stir in flour, salt, and white pepper. Gradually add milk and dry
sherry, whisking until blended. Cook an additional 2 minutes or until mixture is thick and bubbly. Add cheese; cook 1 minute or until cheese melts, stirring constantly.

Carefully unwrap potatoes. Spilt open each potato; fluff pulp with a fork.

Spoon 1/3 cup mushroom mixture into center of each potato. Place potatoes

on a large baking sheet and broil 4 minutes or until sauce begins to brown.

Note: Substitute any combination of exotic and domestic mushrooms to measure 5 cups, if desired.

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