Poke holes around each potato using a fork and wrap each in tin foil.

Step 1

Step 2

Bake in the oven at 425F/215C until fork tender, 40-50 minutes. 

Step 3

Add the coconut oil, mushrooms and pinch salt. Cook on medium heat to soften, 5-10 minutes.

Step 4

Add the garlic, almond butter, balsamic and lemon juice.

Step 5

Once the mushrooms are fully cooked, toss in the baby spinach and cook until wilted.

Step 7

Remove the baked potatoes from the oven and unwrap.

Step 8

Slice open the baked potatoes and fill with the mushroom and spinach medley.

Step 9

Optional to drizzle with my Quick and Easy Vegan Gravy.