Twice Baked Potatoes with Shiitake Mushrooms

Scrub the potatoes, making sure you remove all the dirt. Prick the potatoes all over with a fork, and then roast them in a 200 C oven (400 F) for about an hour, or until the skins are wrinkled and the flesh is soft.

Meanwhile, cut or rip the stems off the mushrooms and wipe them with a damp cloth. Slice them about 1/3-inch thin.

Heat the oil in a skillet set over medium-high heat, and add the diced onion and garlic. Stir around and let them brown for 2 to 3 minutes. Add sliced mushrooms and sauté until mushrooms are tender, another minute or two. Season with salt and pepper. Set aside.

When potatoes are done, slice them in half, and using a teaspoon, scoop out the potato flesh, leaving a 1/3-inch border around the potato skins. Mash the potato flesh in a bowl with the milk and butter, adjusting to taste. Fold in the onion/garlic/mushroom mixture, as well as the diced cheese. Taste for seasoning and add salt and pepper if needed.

Spoon the mashed potato mixture back into the potato skins, and top each with a slice of mozzarella (optional). Place on a cookie sheet or shallow pan. Bake at 175 C (350 F) for 15 minutes, until cheese is melted and potatoes are heated through. Set under the broiler for a minute or two if you want the tops browner. Let cool a minute or two, then serve.

Add a big green salad and a bottle of white wine, and you’ve got an easy and delicious vegetarian meal for 4.