Preheat oven to 400 degrees F.

Pierce potatoes with fork several times and cut them in half. Slice each half lengthwise down middle.

On baking sheet, arrange potatoes, drizzle well with Italian dressing and sprinkle with salt. Bake 35 minutes, until tender and skins are slightly shriveled.

In pan over medium-low heat, heat olive oil. Add onions, garlic, salt, pepper, parsley, oregano and thyme and cook 10 minutes. Add mushrooms and cook another 10 minutes.

Add sunflower butter, nutritional yeast, mozzarella and parmesan and cook 3 minutes until cheese is melted and all ingredients are well combined.

Use fork to scoop out one teaspoonful from slice in each cooked potato half.

Using spoon, stuff each potato with mushroom mixture. Sprinkle parsley on top. Place stuffed potato back in oven 5-10 minutes to melt cheese.

Add hot sauce, if desired, when serving.