Garden-Style Stuffed Potatoes

Goes well with a salad and gluten free vegan sausages.
4 large regular potatoes, scrubbed

1 small onion, chopped
1 tsp olive oil
1 tsp, finely chopped garlic
1 cups mushrooms, thinly sliced
2 cups broccoli florets, chopped
1 tsp salt
1/4 tsp black pepper

1 tsp paprika (optional)
1/4 scallions, chopped (optional)

Prick each potato with a fork a few times then place in a bowl with an inch of water. Microwave on high for 10 minutes then redistribute the potatoes in bowl so they can heat evenly. Heat for 5 more minutes or until potatoes are tender.

While potatoes are cooking, sauté onions in olive oil until translucent. Add garlic and mushrooms and sauté for 5 minutes. Add broccoli, cover and steam for 2 minutes. Preheat oven to 350F. When potatoes are cool enough to handle, cut in lengthwise and scoop out inner flesh, leaving skins as "boats" to be stuffed.

Discard 1 cup of the potato flesh. In a very large mixing bowl mash potatoes. Add sautéed vegetables, salt and pepper. Mix well. Spoon filling into potatoes skins, pack firmly. Place on a baking sheet and cook for 20 minutes.

Brush entire potato skin with olive oil before serving. Top with scallions and a dash of paprika (optional). Serves 4.