Preheat the oven to 400 degrees.

Scrub and wash each potato and pierce each potato several times with the tip of a sharp knife.

Place potatoes on the center rack of the oven and bake for 1 hour.

Remove potatoes from the oven and allow to cool to touch safely.

Using a paring knife, carefully cut a shallow circle around the entire top of the potato, creating a shallow hole.

Remove only the thin skin from the circle cut.

Using a spoon, carefully remove the flesh from each potato, leaving ⅛ inch inside the circumference of each potato.

Place all potato flesh into a bowl.

Make the flax egg by placing 1 Tablespoon of flax meal and 2 Tablespoons of water in a small bowl, stir and allow to sit while preparing the other ingredients,

Chop all the vegetables and herbs.

Add flax egg and plant milk to the bowl with the potato flesh.

Using an electric mixer, mix until creamy.

Add diced vegetables, herbs, and spices.

Restuff the potato skins with the veggie filling.

Place stuffed potatoes into a baking pan to bake again.

Add 1 cup nacho cheese sauce to the potato flesh in the bowl. To the potato flesh in the bowl.

Using an electric mixer, blend the cheese sauce into the potato flesh until creamy.

In a saute pan, saute garlic and onions until translucent.

Add sliced mushrooms and saute until browned. Add a little vegetable broth to prevent sticking (water will also work)

Add sauteed garlic, onions, and mushrooms to the cheese and potato mixture.

Stir together and restuff the potato skins.

Herbs and spices.

Place stuffed potatoes into a baking pan to bake again.

Preheat the oven to 350 degrees

Cook for 30 minutes until heated through.

Remove from the oven.

Serve