I made some pretty darn good twice-baked potatoes last night. Here's the recipe:

Bake 10-12 potatoes in the oven. Remove them, slice in half lengthwise, let cool. Meanwhile:

Sautee 1 chopped onion and 6 or 8 garlic cloves in some olive oil, until they are translucent.

Add 1 box mushrooms (your choice),sliced, and sautee until they are starting to get soft.

Add 1 bag chopped fresh spinach (I bet frozen would work in a pinch).

Add some seasonings: I added fresh black pepper, sea salt, about 2 tsp. each dried thyme and parsley.

When spinach is wilted and mushrooms are cooked, turn heat to low and add 1/2 cup milk and 1/2 cup sour cream. I added about 2 oz. brie and 1-2 oz. limburger cheese, because that is what I had in the fridge. (Feel free to experiment with cheeses here.)

While that is warming/melting, scoop out the insides of the potatoes, and add them to the pot. Then use a stick blender or beaters, and cream the potato/spinach/mushroom/cheesey mixture to your liking - adjust seasoning to taste, add more milk, etc if necessary. Fill potato boats with the stuffing, top with a bit of shredded cheese, and bake at 400 degrees until hot, bubbly, and brown on top.

DELICIOUS.

Served this super-easy-yet-delicious chocolate fondue for dessert, with fresh fruit and pretzel sticks.