Stuffed Yellow Potatoes

We ate these as a main dish, but they would also work well as a hors d'oevres

5 small yellow potatoes (red would work too, but I like the flavor of the yellow)
1 grated carrot
1/2 cup chopped onion
8 oz mushrooms, sliced

Wash the yellow potatoes and place them on a cookie sheet.  Bake at 350 degrees until baked through, about 45 minutes-1 hour.  Cool.  (I often do this ahead of time)

Cut the potatoes in half and scoop out some of the center with a ice cream scoop.  Place the centers in a bowl

Peal and grate the carrot, chop the onion and slice the mushrooms.  Heat a skillet or wok and coat with cooking spray.  Stir fry the vegetables until softened and lightly brown.  Add water or veggie broth while cooking if need to prevent scorching.

Meanwhile, heat potato insides in the microwave until heated through.  Add the cooked vegetables and mix.  Use the ice cream scoop to return the potato/veggie mix to the skins of the potatoes.   Bake until lightly browned.