1-Preheat the oven: Preheat the oven to 425°F (215°C). Poke holes around each potato using a fork to allow steam to escape, then wrap each one in tin foil and bake for 40-50 minutes or until easily pierced with a toothpick.

2-Prepare the filling: Heat 1 tablespoon coconut oil in a skillet over medium heat, then add 2 cloves garlic (finely chopped), 4 cups cremini mushrooms (chopped), and a pinch of salt, cooking for 5-10 minutes until the mushrooms release juices and brown.

3-Continuing the Process: Next, in a small bowl, whisk together 1 tablespoon almond butter, 1 tablespoon balsamic vinegar, and 1 tablespoon lemon juice. Pour this mixture over the mushroom and garlic blend in the skillet, and cook until the mushrooms are browned. Add 4 cups baby spinach to the skillet and cook until wilted, about 2-3 minutes.

4-Fill the potatoes: Once the potatoes are ready, slice them open and fill them with the sautéed mushroom and spinach mixture. Drizzle with vegan gravy before serving. This method ensures every bite is packed with flavor and texture, making it a hit for family dinners.