Spinach and mushroom baked potatoes
3
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
It’s cold out there, so put your jacket on! A meal of baked potatoes with vegies and sour cream is just five ingredients away.
Ingredients
Potato(es)
720 g, (4 x 180g)
Mushrooms
400 g, sliced, button variety
Garlic
2 clove(s), finely chopped
Baby spinach
120 g
Light sour cream
⅓ cup(s), (80ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Prick potatoes all over with a fork. Cook on a microwavesafe plate in microwave on high for 10 minutes.
2
Transfer potatoes to a baking tray. Bake for 25 minutes, or until tender.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mushrooms and garlic, stirring, for 3 minutes, or until tender.
4
Add spinach to pan and cook, stirring, for 1 minute, or until wilted. Season with salt and pepper.
5
Divide potatoes among serving plates. Cut a cross in top. Using fingertips, push up gently from base to open slightly. Top with mushroom mixture and sour cream.
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