I've been working a lot on curating dishes for a menu using local produce. This week's SingBean delivery included Bluff City Fungi mushrooms and Rosecreek Farms spinach. I had plenty of russet potatoes, so I made these next level potato skins.
I used chestnut mushrooms included in the chef's mix from SingBean, but feel free to use your preferred mushroom. You can also enjoy the creamy mushroom and spinach atop anything or on the side. If you're trying to avoid potatoes, use roasted cauliflower instead. I garnished this dish with spinach pesto because it went so well with the recipe for roasted veggies and mashed potatoes.
4 russet potatoes, scrubbed & dried
3-4 cups fresh spinach, chopped (Singbean)
1/3 cup mushrooms, sliced (SingBean)
1/2 large bell pepper or shallots, diced
2 tbsp avocado oil, preferred cooking oil
2 tbsp all-purpose flour
2 garlic cloves, minced
1 cup almond milk, unsweetened
1 tsp thyme
1 tsp rosemary
1 tsp of nutmeg
sea salt & cracked pepper to taste
Preheat the oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.
Pierce the potatoes in several places with a fork. Arrange the potatoes directly on the center rack and bake for 50-60 minutes, until tender. Remove the potatoes from the oven and set aside.
Heat 2 tbsp oil in large skillet over medium heat. Once hot, add bell pepper and cook for 2 minutes. Then add mushrooms, garlic, thyme, rosemary and cook until everything is tender. Add flour to mix and cook, stirring, for 2 minutes. Add spinach, almond milk, nutmeg, salt and pepper; stir and cook for 5 minutes.
Cut the potatoes in half lengthwise and line them back on the baking sheet. Feel free to scoop out the insides to mix with the creamy mushroom and spinach. I just added the mixture right on top of the potatoes. Use toothpicks as stands for the potatoes to keep them from rolling over. Place them back in the oven and bake for 10-15 minutes, until filling is hot. Serve the stuffed potatoes garnished spinach pesto & chopped scallions.