Spinach and mushroom baked potatoes
SmartPoints® value per serving
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.
720 g, (4 x 180g)
400 g, sliced, button variety
2 clove(s), finely chopped
baby spinach leaves
light sour cream
⅓ cup(s), (80ml)
1 x 3 second spray(s)
- Preheat oven to 220°C. Prick the potatoes all over with a fork. Cook on a microwave-safe plate in microwave on High for 10 minutes. Transfer to a baking tray. Bake for 25 minutes or until tender.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the mushroom and garlic, stirring, for 3 minutes or until tender. Add the spinach and cook, stirring, for 1 minute or until wilted. Season with salt and pepper.
- Divide potatoes among serving plates. Cut a cross in the top. Using your fingertips, push up gently from the base to open slightly. Top with mushroom mixture and sour cream.