Heat the oven to 350°F. Line a rimmed baking sheet with a nonstick silicone baking sheet. Scatter the mushrooms on the prepared sheet. Spritz with nonstick spray then season with smoked paprika, garlic powder, salt, and pepper. Transfer to the oven and cook, stirring occasionally, until crisp, about 40 minutes. Remove to a rack to cool. Store in an airtight container in the refrigerator for up to 5 days.

When ready to load up the potato, heat the oven to 425°F. Rinse the potato under cold running water and wipe dry with a clean towel. Spritz with nonstick spray and season the outside with salt. Place in the oven and cook until tender to the point of a knife, 45 to 60 minutes.

To serve, split the potato in half lengthwise. Load up with sour cream, green onions, cheese, and reserved shiitake bacon. Season with salt and pepper. Serve immediately.