6 medium sized potatoes
2 tsp melted butter/olive oil
100 gms mushrooms, finely chopped
2 tsp cheese spread
1 tsp mustard sauce
1 tsp dried Oregano
salt and pepper to taste
1 tsp grated cheese for the topping
Prior to cooking, wash the potatoes really well under running water to remove the dirt.
Scrub them really well, preferably with a brush to remove all the dirt.
Once the skin is squeaky clean dry them thoroughly with a cloth or a paper napkin.
Next, prick the skins a few times with a fork to allow the steam to escape while cooking them.
Rub the potato skin with some salt and a few drops of olive oil or melted butter.
Put the potatoes in a microwave proof dish and microwave for about 10 -12 minutes till cooked.
Finish cooking the potatoes by popping them in a preheated oven at 220C for 10 -15 minutes to get the perfect crispy skin.
Once the potatoes are done, keep them aside for a few minutes to cool.
Cut potatoes lengthways down center.
Scoop flesh from each, leaving a 2cm-thick shell.
Add butter,cheese spread,mustard paste and oregano to the mashed potatoes and mix well.
Season with salt and pepper.
Saute the mushrooms in a little butter and add to the potato mixture.
Spoon this filling into the potato shells.
Sprinkle some grated cheese on top.
Grill in a preheated oven at 200C for 10 -12 minutes.
Serve them while still hot.