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1
Scrub the potatoes, making sure you remove all the dirt. Prick the potatoes all over with a fork, and then roast them in a 200 C oven (400 F) for about an hour, or until the skins are wrinkled and the flesh is soft.
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2
Meanwhile, cut or rip the stems off the mushrooms and wipe them with a damp cloth. Slice them about 1/3-inch thin.
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3
Heat the oil in a skillet set over medium-high heat, and add the diced onion and garlic. Stir around and let them brown for 2 to 3 minutes. Add sliced mushrooms and saute until mushrooms are tender, another minute or two. Season with salt and pepper. Set aside.
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4
When potatoes are done, slice them in half, and using a teaspoon, scoop out the potato flesh, leaving a 1/3-inch border around the potato skins. Mash the potato flesh in a bowl with the milk and butter, adjusting to taste. Fold in the onion/garlic/mushroom mixture, as well as the diced cheese. Taste for seasoning and add salt and pepper if needed.
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5
Spoon the mashed potato mixture back into the potato skins, and top each with a slice of mozzarella (optional). Place on a cookie sheet or shallow pan. Bake at 175 C (350 F) for 15 minutes, until cheese is melted and potatoes are heated through. Set under the broiler for a minute or two if you want the tops browner. Let cool a minute or two, then serve.
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6
Add a big green salad and a bottle of white wine, and you've got an easy and delicious vegetarian meal for 4.
