Preheat oven to 500 degrees F. Bake potatoes for 1 hour until knife inserted in center releases easily.

In a bowl combine the sour cream with 1/8 cup sliced green onions. Stir to combine and refrigerate until ready to use.

In a skillet season ground beef with garlic powder, salt and pepper. Cook, stirring often. Remove from skillet when done. Set aside. Drain and discard any fat drippings.

Add 2 tablespoons butter and 1/2 cup Sam Adams Summer Ale to the skillet along with baby portobello mushrooms and sliced onions. Sauté until soft and liquid has evaporated. Remove from skillet and set aside.

In same skillet add another 2 tablespoons butter and sauté squash and zucchini until softened. Return beef, onions, and mushrooms to the skillet and heated through.

Remove potatoes from oven and slice as you would if you were serving a baked potato. Squeeze potato open and break up potato inside, being careful not to crack the potato shell. Add butter and mix. Add a dollop or two of the sour cream and green onion mixture. Now start building your loaded potato. Add beef mixture and top with more sour cream mixture if desired. Top with shredded cheese, halved cherry tomatoes and sliced green onions.

Serve hot.