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Cut potatoes in half and place in a baking dish
Coat with olive oil and season with salt & garlic powder
Arrange cut-side down and bake at 400°F / 200°C for 40-45 minutes
Slice mushrooms and sauté until golden brown, season with salt & pepper
Dice onion and sauté until soft and golden
Add ground pork & beef mix and cook until browned
Add minced garlic and cook for a minute
Stir in tomato paste, smoked paprika, cayenne pepper, and dried thyme
Add hot water, soy sauce, balsamic vinegar, and sugar
Simmer for 5-7 minutes until sauce thickens
Smash baked potatoes flat using a glass bottom
Brush potato base with melted butter and Parmesan mixture
Bake for 15-20 minutes until crisp
Spread meat filling evenly over potato base
Add sautéed mushrooms on top
Sprinkle shredded Cheddar and Mozzarella cheese
Add oregano if desired
Bake for another 10-15 minutes until cheese melts
For slaw: combine thinly sliced cabbage, shredded carrot, sliced onion, and chopped apple
Whisk together rice vinegar, olive oil, honey, and Dijon mustard
Toss slaw with dressing and let rest for 10-15 minutes
Toast seeds and nuts for topping
Cool potato pie for a few minutes before removing from pan
Serve with fresh slaw and toasted seeds and nuts