Cheesy Twice-Baked Stuffed Potatoes

Preheat oven to 400 degrees F (205 degrees C).

Rinse and dry the Potatoes (4). 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 Olive Oil (1 Tbsp) in a large skillet over medium heat and saute the Onion (1) along with the Fresh Thyme (1 Tbsp) and Fresh Oregano (1 Tbsp) for about 3 minutes.

Add the Fresh Baby Spinach (4 3/4 cups) 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 (1 Tbsp) in the skillet. Add the Mushrooms (2 1/4 cups) and saute for about 5 minutes. Glaze with the Low-Sodium Soy Sauce (2 Tbsp) 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 Sharp Cheddar Cheese (1 1/4 cups), spinach mixture, glazed mushrooms, and Cherry Tomato (1 cup). Bake for about 10 minutes until the potatoes are heated through and the cheese has melted.

While potatoes are baking, make the optional sour cream. Place the Sour Cream (1 cup) in a small bowl. Add the Fresh Herbs (2 Tbsp), McCormick® Garlic Powder (1/4 tsp),Salt (to taste), Freshly Ground Black Pepper (to taste) and juice from Lemon (1). Stir well to combine.

Serve immediately with the herbed sour cream.