Ingredients
4 large baking potatoes, scrubbed
2 tablespoons butter
2 tablespoons olive oil
1 (8 ounce) package sliced fresh mushrooms
6 cups baby spinach leaves
1 (15 ounce) jar Alfredo Sauce
1 roma (plum) tomato, diced
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Place rack in the center of the oven.
2. Arrange potatoes on a baking sheet. Bake until easily pierced with a fork, 50 minutes to an hour.
3. Heat butter and olive oil in skillet over medium heat. Saute mushrooms until they begin to soften and brown. Add spinach; cook and stir until spinach is wilted, 3 to 4 minutes.
5. Stir in the Alfredo Sauce. Bring to a simmer and cook about 5 minutes to slightly thicken the sauce.
6. Cut a slit in the potatoes and squeeze the sides to loosen the flesh.
To serve, pour some of the creamy spinach-mushroom sauce into and over the potato. Sprinkle with chopped tomatoes.
PREP: 5 mins COOK: 1 hr 15 mins Original recipe makes: 4 servings
Thank you Gary for your delicious recipe !!!
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