Baked Potato, Stuffed with Spinach, Mushrooms and Topped with Gravy and Cheese
Servings 4 Servings
Ingredients
- 4 large potatoes
- 2 Tbsp (30 ml) butter
- 250 g baby spinach
- Salt and Hinds Spices Pure Black Pepper for seasoning
- 250 g Portabellini mushrooms, sliced
- 3 Tbsp (45 ml) Bisto Gravy Brown Onion
- 250 ml (250 ml) boiling water
- 3 sprigs of thyme
- 200 g grated cheddar cheese
- 1 tsp (5 ml) Hinds Spices Paprika
Instructions
- Preheat the oven to 180°C.
- Prick the potatoes with a fork and place onto a roasting tray. Bake for 45 minutes.
- Heat the butter in a large frying pan and sauté the baby spinach for 3 minutes. Remove the spinach and season with salt and Hinds Spices Pure Black Pepper, set aside.
- Add the mushrooms and the remaining butter and fry for 5 minutes.
- Mix the Bisto Gravy Brown Onion and boiling water together, stir in the mushrooms and thyme and set aside.
- Cut a criss-cross into the top of each baked potato, fill with sautéed spinach, top with mushroom gravy and cheese.
- Bake for 10 minutes. Remove and sprinkle over Hinds Spices Paprika and serve.