Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms Recipe

Prick the potatoes all over with a fork, then microwave them on high for about 10 minutes, or until they feel tender when squeezed. Once they're cool enough to handle, cut each potato in half lengthwise and carefully scoop out the soft insides into a medium bowl, leaving a thin border of potato in the skin.

While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion, broccoli, mushrooms, garlic, and thyme, then sauté for about 10 minutes, until the vegetables are tender and the mushrooms have released their liquid.

Mash the scooped potato pulp with the yogurt and fresh parsley, seasoning with salt and pepper to your taste. Gently fold in the sautéed broccoli and mushroom mixture. Spoon this creamy filling back into the hollowed-out potato skins, mounding it slightly.