Directions:

Pierce potatoes in several places; place on paper towel in microwave oven. Microwave on HIGH 10 to 11 minutes or until tender; rearrange halfway through cooking.

Meanwhile, in large nonstick skillet, brown ground beef mushrooms and 2 tablespoons chopped green onions over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings; season with salt and pepper. Reduce heat to low. Stir in gravy and sour cream; heat through, stirring occasionally.

Cut potatoes lengthwise into quarters; cut each quarter crosswise into halves. Arrange 4 potato pieces on each plate; top with 1/4 of beef mixture. Sprinkle with remaining green onions, if desired.