Preheat oil to 400°F (200°C) in a deep fryer or deep pan.

Bake the potatoes until fully cooked and tender.

Cut each baked potato into eight wedges, leaving the skins on.

Fry potato wedges in hot oil for 1-2 minutes until golden brown.

Remove potato wedges from oil and drain on paper towels.

Slice fresh mushrooms.

Saute sliced mushrooms in butter until tender.

In a mixing bowl, combine sour cream, chopped green onions, grated cheddar cheese, sauteed mushrooms, and salt.

Mix well to combine all ingredients.

Pour the dip into a serving bowl.

Place the serving bowl in the center of a round platter.

Arrange the fried potato wedges around the bowl.

Serve immediately.