1. Prepare potatoes: preheat oven to 350 F. Wash potatoes and wrap in foil. Place onto a baking sheet and bake for 45-60 mins. When finished, potatoes will be slightly soft (test while wearing an oven mitt, or carefully unwrap and pierce with fork). Let potatoes cool until you can comfortably handle. 

2. Prepare mushrooms (optional): meanwhile, sautée mushrooms on medium heat in a little cooking oil. Add a pinch of salt. When mushrooms release juices, add soy sauce and sautee for 2-3 more minutes until mushrooms reabsorb most of the sauce. Remove from heat and set aside.

3. Scoop potatoes: cut potatoes in half lengthwise, and scoop out the insides with a spoon, starting from the middle and working toward edges. Leave a small layer of potato on the skin to hold the shape. Add insides to bowl with butter.

4. Season potatoes: using a hand mixer or potato masher, mix together with butter, sour cream, salt and pepper. Add plant milk if needed. Taste and season.

5. Finish potatoes: place potato mixture back into skin and top with sautéed mushrooms and cheese. Bake covered for another 15 mins or until cheese is melted. Garnish with chives and enjoy!