Ingredients

2 Large potatoes
3 Tbsp (45 ml) Olive oil
3 Garlic cloves, minced
1 cup Mushrooms, sliced
1 tsp (5 ml) Seven Colours Grill Seasoning™
½ cup (125 ml) Spinach, chopped
2 Tbsp (30 ml) Milk
½ cup (60 g) Cheddar cheese, shredded
2 Tbsp (30 ml) Parsley, chopped
Salt and pepper to taste

Method

Preheat your oven to 200 °C. Wash the potatoes and dry them thoroughly. Poke each potato several times with a fork to allow steam to escape during baking. Coat them with 2 tablespoons (30 ml) of olive oil, sprinkle with salt and pepper, cover with foil and place them directly on the oven rack.
Bake for about 50–60 minutes, until the potatoes are tender.
While the potatoes bake, heat 1 tablespoon (15 ml) of olive oil in a skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant. Toss in the mushrooms and Seven Colours Grill Seasoning™ and cook until softened. Add the chopped spinach and stir until wilted. Remove the mixture from heat and set aside.
Once the potatoes are cool enough to handle, slice them down the middle. Scoop out the insides, leaving a layer of potato attached to the skin to maintain structure. Place the scooped potato flesh in a large mixing bowl. Mash the potato insides with milk and shredded cheese. Stir in the sautéed spinach and mushroom mixture.
Fill the potato skins with the creamy mixture, mounding it slightly. Sprinkle with additional cheese. Place the stuffed potatoes on a baking sheet lined with baking paper. Bake at 190 °C for 15–20 minutes, or until the tops are golden.
Sprinkle the finished potatoes with fresh parsley before serving. Serve warm as a main dish or hearty side.