Not-so-average take on the traditional stuffed potato. Switch it up with your favorite cheese and veggies.
Preheat oven to 400°F.
Rinse and dry the potatoes. For crispy skin, rub a small amount of olive oil all over each potato. For softer skin, wrap each individual potato in tin foil. Place the potatoes on a baking tray and bake for about 60 minutes until they are soft throughout. Test for doneness by pricking them with a fork.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat and saute the chopped onion along with the fresh herbs for about 3 minutes. Add the spinach to the skillet and cook for an additional 1 to 2 minutes until the spinach is wilted. Transfer to a strainer set over a bowl, drain well and set aside.
Heat the remaining olive oil in the skillet. Add the mushrooms and saute for about 5 minutes. Glaze with the soy sauce and continue cooking for 1 more minute while stirring to fully glaze. Remove from heat and set aside.
Once the potatoes are done and are cool enough to handle, cut in half lengthwise. Scoop out a small amount of the potato flesh on each half and reserve for another use. Each potato half should now have a slight indentation to hold the vegetable stuffing.
Place the potato halves on a baking sheet and fill with layers of shredded cheese, spinach mixture, glazed mushrooms and tomatoes. Bake for about 10 minutes until the potatoes are heated through and the cheese has melted. Serve immediately with (optional) herbed sour cream.
Place the sour cream in a small bowl. Add the remaining ingredients and stir well to combine.