About this recipe:Fully loaded baked potato that doesn't skimp on flavour and is super simple to make. I converted it from a tuna potato I make as I'm trying to go vegan; and so far it's even better than the non vegan version! Hope you guys enjoy as much as I did.
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 200 C / Gas 6.
Prepare your potatoes by washing, then skewering a few holes around the potato with a knife for even cooking. Pop them in the microwave for 5 minutes on full power, turn and then microwave again for a further 5 minutes on full power.
Put your potatoes into a baking tray, and toss in olive oil, garlic powder and a couple pinches of salt. Just enough to lightly coat the skin of the potatoes should be perfect.
Bake in the oven for about 20 minutes, or until crispy enough for your taste.
Cut your mushrooms into small cubes, about the size of a piece of sweetcorn. Fry lightly in a little vegan butter/margarine until no liquid is left.
Put 3 to 4 chunks of frozen spinach into the mushrooms and 2 tablespoons of balsamic vinegar, and fry for a around 7 minutes, or until the spinach is cooked.
Cut your baked potato and butter. Put half of your mushroom and spinach filling into each potato and sprinkle on mixed seeds to taste. Drizzle on balsamic vinegar and olive oil to taste, and serve with a side salad.