Select large even sized potatoes and scrub well.
Rub with butter and bake in hot oven for 45 minutes until soft.
Cut in half length wise.
Scrape out most of the potato, leaving a thin shell.
Saute chopped mushrooms and mix with little cream or top of milk.
Season to taste and fill potato shells with this.
Top with buttered crumbs and bake quickly in hot oven until browned.
Keep the hollowed out potato for potato cakes.