POTATO*****Twice Baked Potatoes Stuffed with Mushrooms and Spinach
By Unblond1
12 Points with Mascarpone, Gruyere and Bacon
- 2
Ingredients
- 2 servings
- 1 medium to large baking potato
- 1 tsp. EVOO
- 2 slices bacon or garlic pepper bacon, diced
- 6 cremini mushrooms, sliced
- 1 shallot, minced
- 2 green onions, diced
- 1 clove garlic, minced
- 2 - 3 squares frozen spinach, thawed or 2 - 3 oz. fresh baby spinach
- 30 grams cream cheese or mascarpone
- 2 - 3 tbsp. greek yogurt
- 1 oz. finely diced gruyere or other hard, melting cheese
- sea salt, paprika and black pepper to taste
- fresh herbs of choice (rosemary, thyme)
- 50 grams PC Southwest Blend or shredded Kraft Light Cheddar
Preparation
Step 1
* Wash and prick potato and bake for 1 hour or microwave for about 10 minutes until done.
* Saute bacon in olive oil until slightly crispy then add shallot, green onion, garlic and thinly sliced mushrooms and saute until tender. Add salt and pepper and fresh herbs to taste. Mix in spinach and cook until water evaporates. Remove from heat and let cool slightly.
* Remove flesh from potatoes and put in a bowl with yogurt and mayo. Mash lightly with a fork then stir in vegetables and cheese.
* Lightly oil two oven-proof serving dishes and divide filling between them. Top with half the grated cheese blend and prinkle with paprika if desired. Bake at 375° for 30 to 45 minutes until cheese is melted and top is crispy. When almost done, brush potato skins inside and out with a bit of EVOO or garlic flavoured EVOO and broil a few minutes until crispy, then top with remaining cheese and run under the broiler to melt. Serve alongside filling.