Preheat oven to 400F. Pierce potatoes with a fork several times and bake for one hour or until tender.
Remove from the oven, cut each potato in half and let cool for 10 minutes while you prepare the filling
In a medium skillet, heat a drizzle of olive oil over medium heat. Add half of the garlic to the pan, along with the seasoning, fennel seeds and crushed red pepper and saute for 30 seconds until fragrant. Add in onions, mushrooms and bell pepper and cook for about 5-6 minutes until onion is transculent and cooked through. Remove from heat and set aside.
With a spoon, carefully scoop out most of the potato into a bowl and mash with a fork. Take care to leave enough potato in the skin so the shells stay together. Mix the veggies and 1/4 cup marinara with the mashed potatoes and divide the mixture evenly and spoon into the shells.
Pour remaining marinara sauce over the four stuffed potatoes, top with shredded cheese and cook for about 8 minutes or until cheese is bubbly.
(Optional for extra veggies) Meanwhile, add a small drizzle of olive oil in the same skillet (no need to wash) over medium heat. Add spinach and garlic and saute for a few minutes until wilted. Season with salt and pepper and serve as a bed under the potatoes and enjoy!
