• Preheat the oven to 425 degrees F. Scrub the potatoes clean, pat them dry then rub with olive oil. Poke holes all over with a fork. Sprinkle with kosher salt and pepper.
• Bake the potatoes for 60 to 90 minutes, or until they are fork tender.
• While the potatoes are baking, heat the olive oil in a skillet over medium heat. Add the mushrooms and the garlic. Cook until the mushrooms are soft and juicy, about 5 minutes. Sprinkle with salt and pepper. Transfer the mushrooms to a plate.
• Place the ground beef in the same skillet over medium heat. Season all over with salt and pepper. Cook until browned and crisp, breaking it apart with a wooden spoon or meat chopper. Stir in the dijon mustard. Add the mushrooms back into the pan with the beef and stir. Add a sprinkle of the cheese and stir.
• Once the potatoes are done, slice them open up top and gently pull them apart. Fill each potato with the ground beef/mushroom mixture. Drizzle with the dijon sauce, then top with the cheese. Repeat with remaining potatoes.
• Place the potatoes back into the oven for 10 minutes so the cheese can melt. Remove and drizzle with more dijon sauce and top with green onions. Serve!

dijon sauce

• Whisk ingredients together until combined and creamy.