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1. Preheat oven to 400 F.
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2. Scrub and clean the potatoes. Dry them and poke several holes in the skin. Put them into a baking dish and bake for about 55 minutes for smaller potatoes or about 70 minutes for larger potatoes, or until fork tender.
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3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Once hot add the mushrooms and cook them until they're brown, about 7 minutes. Once the mushrooms are browned, add the shallots and garlic. Cook and stir for a minute or two just to soften the shallots. Now add the chopped kale with a sprinkle of salt and pepper. Cook while stirring until the kale has wilted but is still bright green, 2 to 3 minutes. Remove from the heat and set this to the side.
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4. Use the point of a paring knife to cut off the tops of the baked potatoes (cut off enough so you have a decent sized opening for the filling-see related blog link for photos). Scoop the flesh out of the potatoes and into a medium-sized bowl, leaving about 1/2 inch of the potato on the jackets to give the potato structure.
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5. Into the bowl with the potato flesh, add the cream cheese, 1/2 cup of the grated cheese, egg, milk, 1/8 teaspoon salt and 1/8 teaspoon pepper. Stir to mix completely. Stir in the cooked mushroom and kale mixture.
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6. Put the potato jackets into a baking dish. Spoon the potato mixture back into the potato jackets (the mixture will be heaped). Top with the remaining 2 tablespoons of grated cheese.
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7. Bake for about 15 minutes or until the cheese is melted and bubbly.
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Serve as an entree with a salad, or as a side dish.
