Loaded Baked Potato

Ingredients

Total Yield: 4 servings

• 681 g (1.5 lbs) Idaho or baking potatoes (about 2 large)

• 29 g (1 fl oz) canola oil

• 1 tsp salt

• 227 g (8 oz) onion, sliced (about 1 medium)

• 8-14 g (2 each) garlic cloves, smashed

• 284 g (10 oz) plum tomatoes, chopped (about 3 small)

• 227 g (8 oz) Spinach, chopped

• 227 g (8 oz) Shiitake mushrooms, sliced thin

• 1 tsp Red Pepper Flakes

• 29 g (1 oz) Nutritional Yeast

• Salt and Pepper to taste

• Fresh Chives, minced, and Yogurt (for topping)

Prep Method

1. Preheat the oven to 400°F.

2. Scrub the potatoes well and pierce the ends with a skewer or fork to allow steam to escape.

3. Lightly oil the potatoes. Place on a sheet pan in the oven. Bake until done, about 1 hour. Test for doneness by carefully squeezing a potato and seeing if it’s tender.

4. While the potato is cooking, mix sliced mushrooms with olive oil and salt and lay flat on a baking sheet lined with parchment. Bake in the oven until mushrooms are brown and sizzling, could be between 30-45 minutes until browned. Set aside to cool.

5. Heat a large skillet with olive oil on medium heat. Saute onion until translucent. Add garlic, red pepper flakes and tomatoes. Saute until the tomato has broken down, about 7 minutes.

6. Add spinach to the pan and saute until greens have wilted, remove from heat.

7. Once potatoes are cooked and cool enough to handle, scoop out the insides of potato into a large bowl and mix in spinach and tomato mixture. Add nutritional yeast and salt and pepper to taste. Scoop mixture back into potato skins.

8. Top with the roasted shiitake slices, fresh chives and a dollop of yogurt.