Twice Baked Potatoes stuffed with sauteed mushrooms and onions

I found this recipe in a cookbook that my husband bought from a thrift store the other day and made a few alterations. It was very delicious. The only thing I might change about the potatoes is to use a more pungent cheese. Gouda is delicious and has a great texture; I would also like to try the recipe with Blue Cheese or something equally as strong.

2 large Russet potatoes
2 Tbsp olive oil
1 lb button mushrooms (cleaned and thinly sliced)
1 small yellow onion, sliced
2 tsp minced garlic
1 Tbsp fresh thyme, chopped
1/4 c sour cream
1/3 lb smoked Gouda cheese, shredded
Salt and fresh ground pepper to taste

Preheat olive oil on a skillet over medium-high heat. Add the mushrooms and cook until they start to brown, about 4-5 minutes. Add the onions, garlic, thyme, salt and pepper and stir frequently as they continue to cook, about another 4-5 minutes.

Prick potatoes with a fork and bake either in the oven at 350º for about an hour or microwave for about 15 minutes. When the potatoes are soft, cut them lengthwise and scoop out the flesh into a mixing bowl. Add sour cream and smash with a potato masher until combined.  Stir in the sauteed mushrooms and onions, shredded Gouda, salt and pepper (make sure to add enough salt - it really brings out the flavor). Spoon into potato shells and place on a cookie sheet. Broil 4-5 minutes or until lightly brown on top.

I served this with Bacon-wrapped Beef Tenderloin (seasoned with salt and pepper) and Spinach and Strawberry Salad.