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Photo of Spinach and mushroom baked potatoes by WW

Spinach and mushroom baked potatoes

5
Points®
Total Time
40 min
Prep
5 min
Cook
35 min
Serves
4
Difficulty
Moderate
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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