Preheat the oven to 180℃.
Pierce each potato multiple times with a sharp knife. And score an x on the top of each potato. Drizzle with a small amount of olive oil and pinch of salt. Wrap each individually in foil. Place on a baking tray. Bake for 40-60 minute, depending on the size.
Heat remaining oil in a large frying pan over medium heat. Cook the onion until translucent. Add the garlic to the pan and continue to cook for a further 1-2 minutes.
Add the prepared mushrooms to the pan and cook for 2-3 minutes, then add the mince and cook, stirring occasionally for 3-4 minutes.
Add the chopped tomatoes to the pan. Cook, strirring for 3-4 minutes until the tomatoes start to break down then add the cayenne pepper and salt. Stir to combine then add the water and reduce heat to low and simmer for 5-6 minutes.
In the meantime, prepare a bowl of iced water by adding ice and 2 cups of cold water to a large bowl. Bring a medium saucepan of water to the boil. Once boiling, remove from heat and immerse spinach in the hot water for 10-20 seconds then remove from the hot water and place in iced water to refresh. Set aside.
Remove potatoes from the oven and remove from the foil. If you prefer a crisp skin you may like to return the potatoes to the oven, uncovered and cook for a further 10 minutes.
Pinch each potato at the centre to create an opening where you scored the x, then fill each potato with spinach, the mushroom and meat mixture and top with yoghurt and sliced capsicum.
Ingredients
Directions
Preheat the oven to 180℃.
Pierce each potato multiple times with a sharp knife. And score an x on the top of each potato. Drizzle with a small amount of olive oil and pinch of salt. Wrap each individually in foil. Place on a baking tray. Bake for 40-60 minute, depending on the size.
Heat remaining oil in a large frying pan over medium heat. Cook the onion until translucent. Add the garlic to the pan and continue to cook for a further 1-2 minutes.
Add the prepared mushrooms to the pan and cook for 2-3 minutes, then add the mince and cook, stirring occasionally for 3-4 minutes.
Add the chopped tomatoes to the pan. Cook, strirring for 3-4 minutes until the tomatoes start to break down then add the cayenne pepper and salt. Stir to combine then add the water and reduce heat to low and simmer for 5-6 minutes.
In the meantime, prepare a bowl of iced water by adding ice and 2 cups of cold water to a large bowl. Bring a medium saucepan of water to the boil. Once boiling, remove from heat and immerse spinach in the hot water for 10-20 seconds then remove from the hot water and place in iced water to refresh. Set aside.
Remove potatoes from the oven and remove from the foil. If you prefer a crisp skin you may like to return the potatoes to the oven, uncovered and cook for a further 10 minutes.
Pinch each potato at the centre to create an opening where you scored the x, then fill each potato with spinach, the mushroom and meat mixture and top with yoghurt and sliced capsicum.