Instructions

1. Preheat oven to 400 degrees.
2. Wash the potatoes to get any dirt off, then pat dry. Prick the potatoes with a fork all around. This will help the potatoes to cook evenly in the oven. Drizzle with olive oil and place on a baking sheet. Bake the potatoes in the oven for 1 and a half to 2 hours (depending on how large the potatoes are.) You will know they are done when the potatoes are tender. After the potatoes cool, cut them in half and scoop out most of the center flesh. You want to leave a border of potato in the skin to help hold the half together. Save the flesh in a separate bowl.
3. While the potatoes are baking, heat a large skillet over medium heat. Add 1-2 tablespoons of olive oil to the pan. When the oil is warm, add in the onions, thyme, and garlic. Sweat the vegetables until the onion is translucent (5-7 minutes). Once the onions of ready, add in the mushrooms. Cook the mushrooms until brown about 8 to 10 minutes.
4. Place the mushroom mixture in a large bowl. Add the melted butter, most of the scallions (save a some for finishing touches), 1 cup of the cheddar, and the flesh of the potatoes. Mash the mixture together and season with salt and pepper. Make sure to taste the mixture before putting it in the potato skin, you do not want an under-seasoned filling!
5. Drizzle the inside of the potato skins with olive oil and season with salt and pepper. Fill the skins with the mushrooms/potato mixture. I like to really load mine up! Top the filled potato half with a slice of prosciutto and more cheddar cheese on top. Once you have finished making all the potato halves, place them back on the baking sheet and bake for 15 to 20 minutes. The twice baked potatoes will be done when the prosciutto has crisped on the edges and the cheese is melted. Top the finished potatoes with the remaining sliced scallions. Serve hot! Enjoy!