INSTRUCTIONS
1. Preheat the oven to 425F/215C. Using a fork, poke holes around each potato (this will help heat escape during cooking). Wrap each in foil and bake in the oven for 40-50 minutes, or until cooked potatoes can be easily pierced with a toothpick.
2. Add coconut oil, garlic, sliced mushrooms and a pinch of salt to a pan. Cook over medium heat for 5-10 minutes.
3. Whisk together the almond paste, balsamic and lemon juice and pour over the mushrooms. Continue cooking until the mushrooms are browned and ready to eat, then throw in the baby spinach and cook until wilted (2-3 minutes). Slice the open-baked potatoes and fill them with the mushroom and spinach mixture. Drizzle with vegan sauce is optional.
