creme fraiche: vegan whipped cream, vegan sour cream, chives and fresh lemon juice whisked together
Preheat oven to 450°.
Pierce potatoes with a fork; brush with 1 tablespoon olive oil. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven; cool slightly. Cut potatoes in half lengthwise, and scoop pulp out of skins, leaving a 1/4-inch-thick shell. Place pulp in a large bowl; coarsely mash pulp.
Preheat broiler to high.
Heat a large skillet over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add onion, bell pepper, and celery to pan; sauté for 2 minutes, add vegetable broth and white mushrooms and saute another 2 minutes. Add garlic and next 5 ingredients (through red pepper); sauté 1 minute. Remove from heat. Add cheese, butter, and herbs, stirring until smooth.
Stir cheese mixture into potato pulp. Place 1/2 cup mixture in each potato shell. Arrange stuffed potatoes on a baking sheet. Broil for 5 minutes or until browned.
Make creme fraiche. Dollop each potato with creme fraiche. Voila!!