The perfect appetizer to make for your holiday and family parties and to share with your loved ones. It’s comforting, cheesy and tasty!

Makes 10 servings

Preparation time: 25 min

Cooking time : 80 min


  • 5 large russet potatoes (about 250g each), scrubbed and dried

  • Irini or Solon extra virgin olive oil

  • 8 oz (227g) of cremini or button mushrooms

  • 2 tbsp of vegan butter

  • ½ cup of unsweetened non-dairy milk

  • 1 tsp of dried thyme

  • 1 tsp of dried parsley

  • 1 tsp of onion powder

  • 1 tsp of garlic powder

  • salt and pepper to taste

  • ¾ cup of chopped green onions (one bunch of green onions, about 6-7 stalks, green and white parts)

  • one package of Nafsika’s Garden smoked gouda, grated



  1. Preheat the oven at 400F.

  2. Line a baking sheet with parchment, place the potatoes on it and stab them with a fork about 4 times each (to create holes for steam to escape). Lightly oil them with the olive oil (with a brush) and bake for 1 hour. Remove from the oven and let cool. Reduce the heat to 350F.

  3. While the potatoes are baking, slice the mushrooms. Heat a drizzle of olive oil in a large frying pan over medium heat and cook/brown the mushroom, stirring occasionally, for 10 minutes. When the mushrooms are done, they should be tender and golden brown. Remove from heat and set aside.

  4. When they are cool enough to handle, slice the potatoes in half lengthwise and scoop the inside of each half into a bowl with a spoon, leaving a layer close to the skin to prevent it from breaking. Set aside the potatoes skins.

  5. Roughly mash the potatoes flesh until mostly smooth, add the butter, milk, thyme parsley, onion and garlic powders, salt and pepper. Stir until well combined.

  6. Fold in the mushrooms, ½ cup of the green onions and ¾ of the grated Smoked Gouda into the potato mixture

  7. Scoop the mixture back into the potato skins and top with some extra grated cheese. Cover with aluminum foil and bake about 15 minutes. Uncover and bake an extra 5 minutes. Garnish with green onions and enjoy while it’s still warm.

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