Melt 1 tablespoon Kerrygold Butter in a small skillet. Stir in 3/4 cup finely chopped wild mushrooms and 1 clove minced garlic. Cook and stir over medium heat for about 3 minutes, then stir in 1 tablespoon chopped fresh herbs.
Melt 1 tablespoon Kerrygold Butter in a small skillet. Stir in 1/2 cup minced carrots, 1/2 cup sliced and coarsely chopped leeks and 1 clove minced garlic. Cook and stir over medium-low heat for about 5 minutes or until carrots are soft, then stir in 1/2 tablespoon chopped fresh dill.
Melt 1 tablespoon Kerrygold Butter in a small skillet. Stir in 1 cup finely chopped, lightly packed fresh spinach and 1 clove minced garlic. Cook and stir over medium heat for 2 to 3 minutes to wilt spinach, then stir in 2 tablespoons snipped fresh chives.
Place potatoes in a large microwave-safe bowl. Add 2 tablespoons water; cover and cook on HIGH for 10 minutes, stirring or shaking potatoes after 5 minutes. Drain water and let stand until cool enough to handle. Cut each potato in half. Using a melon baller or very small spoon, scoop out the centers into a medium bowl, leaving a potato shell. Mash potato then stir in 2/3 of the shredded Kerrygold Dubliner® Cheese or Blarney Castle Cheese, the butter and milk. Place equal amounts into 3 bowls, then stir 1 filling into each bowl; season each to taste with salt and pepper. Preheat oven to 425° F and line a large baking sheet with foil. Place potato shells on baking sheet and spoon equal amounts of filling into each. Place a large pinch of remaining cheese on top of each potato and bake for 15 minutes or until tops are lightly browned. Serve warm garnished with parsley, if desired.