VEGETARIAN TWICE BAKED POTATOES
Serves 2 people as a main dish and 4 people as a side dish
2 large baking potatoes
2 TBS butter or butter substitute (I used Earth Balance Olive Oil spread)
2/3 cup chopped baby portobello mushrooms
2 TBS chopped fresh chives
2 TBS fresh rosemary
2 TBS fresh thyme
1 4 oz. container goat cheese
Olive oil as a non-stick agent
First, preheat your oven to 450 degrees.
While your oven in preheating wash your potatoes. Rub olive oil on the outside of your potatoes and stab several times (on both sides) with a fork.
Once the oven has preheated, place the potatoes inside and let cook for about 45 minutes. Check occasionally to make sure the potatoes are not burning or getting too squishy.
While the potatoes continue to cook, saute the chopped portobellos in olive oil in a small skillet on medium-low heat until they begin to change to a slightly darker color. If you would like your portobellos to be crunchier like bacon bits, toss them on a baking sheet and place them in the oven to bake for a few minutes or until slightly crispy.
When your potatoes have finished cooking, remove them from the oven. Using tongs or another way to hold onto the hot potato, cut the potatoes in half length-wise.
Use a spoon to hollow out the inside of each potato half. Make sure you leave some potato around the flesh so the twice baked potato "boat" will still hold it's shape. Scoop the inside of the potato into a medium sized mixing bowl.
Using a potato masher, squish the chunks of potato to create a smoother texture. Mix in 2 TBS of butter, chives, rosemary, thyme, portobello mushrooms, and goat cheese. Mix with a spoon until the mixture is combined.
Spoon the potato mixture back into each potato "boat." Decrease the temperature of your oven to 350 degrees. Place the potatoes back inside and let cook for 10 to 15 minutes or until the cheese is melted and the potatoes are warm.
Serve and enjoy!