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Mushroom and Spinach Stuffed Baked Potatoes
Serves 4 |
Fantastic as the main dish or as a side.
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Ingredients:
| 4 russet potatoes |
| 1 tablespoon coconut oil |
| 4 cups cremini mushrooms, chopped |
| 1/4 teaspoon salt |
| 2 cloves garlic, finely chopped |
| 1 tablespoon lemon juice |
| 1 tablespoon balsamic vinegar |
| 1 tablespoon almond butter |
| 4 cups baby spinach |
Directions:
- Preheat oven to 425° F.
- Poke each potato with a fork a few times. Wrap each potato in aluminum foil and bake in the oven for 45 minutes. Remove from oven and set aside.
- Pour coconut oil into a skillet. Add the mushrooms, salt, and garlic. Bring to medium heat and cook for 5 minutes, stirring frequently.
- Pour the lemon juice, balsamic vinegar, and almond butter into the skillet. Cook until mushrooms begin to brown. Add the baby spinach and cook for an additional 2 minutes.
- Slice the baked potatoes down the middle and gently pull open. Fill the potatoes with an equal amount of the mushroom and spinach mixture.
| Main Ingredient: | Potato, Mushroom, Spinach |
| Cooking Method: | Bake, Stovetop |
| Course: | Dinner |
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