Spinach and Mushroom Stuffed Potato makes a great lunch by itself & also a nice side dish
Ingredients:
2 Baked Potatoes 1 Portobello Mushroom 2 Tbs. Shallot, minced 5 Ounces Baby Spinach 1 Tbs. Lemon Juice 1 Pinch Salt and Pepper
While potatoes are cooking, gather, clean and cut all of the ingredients.
Wipe the mushroom clean and dice into medium size pieces.
Mince the shallots.
Clean the spinach, if needed.
Squeeze the lemon juice.
Once the potatoes are completely cooked you can start on the filling.
Place a pan over medium-high heat.
Add and heat the oil, hot but not smoking hot.
Add the mushrooms and shallots.
Cook and stir ingredients for a couple of minutes.
Mushrooms should soften and begin to brown.
Sprinkle with salt and pepper.
Add the spinach.
Cook and stir spinach until it wilts down and cooks.
This will only take a minute or two.
Remove pan from heat and add the lemon juice.
Mix ingredients together.
Using a small knife, make a slit from end to end on the top of the potato.
The slit should only be about an inch deep.
Squeeze the potato on the ends to open it up and form a large pocket.
Fill each potato with half of the spinach-mushroom mixture and serve.
New Taste Thinking:
Ordering a baked potato in a restaurant has recently turned into a small ritual. You can choose between any or all ingredients such as butter, sour cream, bacon, cheese, and various other sauces and spices. This is a fun option that costs the restaurant little and offers a big wow factor in the dining room. Customers will mindlessly fill their potato with all these ingredients because they are free and also because it would be too much effort to do the same at home. The insanity of this phenomenon is self-explanatory.
