Greek Twice Baked Potatoes with Mushrooms

Pre-heat the oven to 400°F.

Rub potatoes with olive oil and salt.

Wrap them with foil and place them on a baking sheet. Cook for 1-1 1/2 hours or until soft. Remove from oven and allow to cool enough to handle.

Heat a skillet or brazier with a drizzle of olive oil. Add the onions and cook until they start to soften. Add the wine and continue cooking until onions are translucent and a bit browned.

Add more wine if needed to keep them from sticking. Add mushrooms, salt and pepper, and cook until mushrooms are tender and the liquid is reduced. Set aside.

Open the potatoes. Cut a slice off the top of the potatoes and scoop out the insides. Be sure to leave enough that there will be no holes through the skin.

Mash the potato with the butter, Greek yogurt, and salt and pepper to taste.

Lightly oil and salt the insides of the potato skins, then fill with the mashed potatoes. Arrange the potatoes in a baking dish.

Spoon the onion/mushroom mixture on top. Return to the oven for 15-20 minutes. Sprinkle with feta cheese and bake another 5 minutes.

Serve with a salad and Creamy Greek Dressing, steamed broccoli, or charred small tomatoes.