Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
Rinse and dry the
Potatoes (4)
. For crispy skin, rub a small amount of olive oil all over each potato. For softer skin, wrap each individual potato in tin foil. Place the potatoes on a baking tray and bake for about 60 minutes until they are soft throughout. Test for doneness by pricking them with a fork.
Step 3
Heat
Olive Oil (15 mL)
in a large skillet over medium heat and saute the
Onion (1)
along with the
Fresh Thyme (2 g)
and
Fresh Oregano (2 g)
for about 3 minutes.
Step 4
Add the
Fresh Baby Spinach (140 g)
to the skillet and cook for an additional 1 to 2 minutes until the spinach is wilted. Transfer to a strainer set over a bowl, drain well and set aside.
Step 5
Heat the remaining
Olive Oil (15 mL)
in the skillet. Add the
Mushrooms (225 g)
and saute for about 5 minutes. Glaze with the
Low-Sodium Soy Sauce (30 mL)
sauce and continue cooking for 1 more minute while stirring to fully glaze. Remove from heat and set aside.
Step 6
Once the potatoes are done and are cool enough to handle, cut in half lengthwise. Scoop out a small amount of the potato flesh on each half and reserve for another use. Each potato half should now have a slight indentation to hold the vegetable stuffing.
Step 7
Place the potato halves on a baking sheet and fill with layers of
Sharp Cheddar Cheese (140 g)
, spinach mixture, glazed mushrooms, and
Cherry Tomatoes (150 g)
. Bake for about 10 minutes until the potatoes are heated through and the cheese has melted.
Step 8
While potatoes are baking, make the optional sour cream. Place the
Sour Cream (240 g)
in a small bowl. Add the
Fresh Herbs (3 g)
,
McCormick® Garlic Powder (as needed)
,
Salt (to taste)
,
Freshly Ground Black Pepper (to taste)
and juice from
Lemon (1)
. Stir well to combine.
Step 9
Serve immediately with the herbed sour cream.
