Creamy Mushroom, Spinach, and Bean Loaded Baked Potatoes

This Week

9 Dec - 15 Dec

Creamy Mushroom, Spinach, and Bean Loaded Baked Potatoes

The ultimate plant-powered dinner – savoury garlic mushrooms and protein-rich cannellini beans in a creamy parmesan sauce, served over fluffy baked potatoes.

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Meal Prep Guide

This recipe is nice and simple, so doesn’t require any prep.

Tips

Agria are the best potato variety to use for baked potatoes – as they bake up light and fluffy.
These loaded baked potatoes make a satisfying meal on their own, but you can also pair them with a fresh salad or protein of choice.

Shortcuts

Vegetables

Swap spinach for kale.
Swap leek for onion.

Protein

Swap cannellini beans for butter beans.
Serve with a side of grilled chicken, steak or pan fried-fish.

Other

Swap potatoes for a slice of sourdough.

Ingredients

4 agria potatoes
1 leek (sliced)
3 garlic cloves (crushed)
1 Tbsp thyme (finely chopped)
400g button mushrooms (sliced)
120g frozen spinach
800g (2 tins) cannellini beans (drained and rinsed)
1 cup (250ml) vegetable or chicken stock
1 lemon (juice and zest)
50g, ½ cup parmesan (grated)
¼ cup parsley (finely chopped)
Knob of butter
Olive oil
Salt and pepper

Method

Preheat the oven to 220 degrees, fan bake.
Using a fork, pierce the outside of the potato about 10 times. Brush with olive oil and sprinkle generously with salt, place onto a baking tray and into the oven for 50 minutes.
Whilst the potatoes are cooking, prepare the filling. Add a generous drizzle of olive oil in a large pan or saute dish over medium heat. Add the leek, salt and pepper; cook for about 5 minutes until softened.
Add the garlic, herbs, mushrooms and a knob of butter; cook for 6-7 minutes, or until the mushrooms have reduced in size and moisture has evaporated.
Add the beans and stock; bring it to a gentle simmer for around 5 minutes.
Add the spinach and simmer until defrosted and warmed through.
Add the ¾ of the parmesan, lemon juice and zest; stir through and season to taste.
Once the potatoes have cooked, slice them in half lengthwise and spoon over the creamy mushrooms and beans. Top with the remaining parmesan and some fresh parsley.