• Preheat oven to 350 F. Line a large rimmed baking sheet with parchment.
• Slice potatoes in half lengthwise. Rinse in cold water and pat dry with paper towels.
• Place potatoes on the prepared baking sheet. Toss with olive oil and salt. Place them with the cut sides down on the sheet, Bake for 25 to 30 minutes, until completely tender and browned on the cut side.

While potatoes are baking, prepare the filling.

• Preheat a large skiller over low heat. Cook the garlic in coconut oil for about a minute, being careful not to burn, just until it’s lightly cooked and very fragrant.
• Add the mushrooms and sprinkle with smoked salt. Turn the heat up to medium high. Cook for about 15 minutes, until juices are released and mushrooms are lightly browned.
• Mix in nutritional yeast, kelp powder, and black pepper. Toss to coat and cook for about 2 minutes.
• Add the white wine and turn the heat up high. Let the wine cook and bubble for about 5 minutes to cook off the alcohol.
• Lower heat. Add parsley, broth, and lemon juice. Turn heat off. Taste for salt and seasoning, adding more if needed.
• The potatoes should be done by now. Remove from oven and let cool just until you can handle them; about 10 minutes.
• Now make the potato shell cups. Use a paring knife to score the cut side of the potato about 1/8 inch from the edge. You’re creating an oval that you will scoop out so that the potatoes have an edge. Use a teaspoon spoon to scoop out the insides of each potato, leaving about 1/4 inch of potato intact at the bottom. Now you have potato cups! As for the scooped out potatoes, just pop them into your mouth.
• Warm the filling if it has cooled a bit. It should be saucy enough so that it’s juicy when scooped into the shells. If it’s not, add vegetable broth by the tablespoon to achieve sauciness.

To assemble:

• Spoon filling and sauce into the cups. Place on platters, sprinkle with parsley, and serve with additional lemon wedges.