Zucchini and Mushroom-Stuffed Potatoes

Wash the unpeeled potatoes under running water to remove any traces of soil. Fill a pan with water and bring to a boil. Boil the potatoes in their skins until soft, 20-30 minutes. Check they are soft by pricking with a fork. Drain and let cool (this step is important because if the potatoes are not fully cool, the skin will fall off when you cut them).

When the potatoes are at room temperature or cold, cut in half lengthwise and scoop out the flesh with a spoon. Don’t remove all the flesh. You need to leave enough so that the skin doesn't break while you're filling them. Chop up the potato flesh and set aside for later.

Mince the garlic. Wash and cut the zucchini into small dice. Wash and cut the mushrooms into small pieces.

Lightly fry the garlic in a large skillet with a little oil, stirring often. When the oil has been infused with the flavor of the garlic, add the mushrooms and lightly fry for a couple of minutes, stirring often.

Add the diced zucchini and continue to cook for 5 more minutes.

Next, add the flesh of one potato to the skillet and season with a little salt. Stir well and cook for a few more minutes.

Now fill the potato halves with this mixture and they're ready to enjoy.