1-Getting Started with Baking: First, preheat the oven to 425°F (215°C) and poke holes around each of the 4 russet potatoes with a fork to let steam escape. Wrap each potato in tin foil and bake for 40-50 minutes, or until they’re tender when pierced with a toothpick. While the potatoes bake, you can prepare the filling to save time.

2-Cooking the Filling: Next, heat 1 tablespoon coconut oil in a skillet over medium heat. Add 2 cloves garlic (finely chopped), 4 cups cremini mushrooms (chopped), and a pinch of salt, then cook for 5-10 minutes until the mushrooms release their juices and brown. In a small bowl, whisk together 1 tablespoon almond butter, 1 tablespoon balsamic vinegar, and 1 tablespoon lemon juice, then pour it over the mushrooms and continue cooking until they’re browned.

3-Assembling and Serving: Once the potatoes are done, add 4 cups baby spinach to the skillet and cook for 2-3 minutes until wilted. Slice the baked potatoes open, fill them with the mushroom and spinach mixture, and drizzle with vegan gravy if desired. Serve warm for a comforting meal that takes about 1 hour total, with 20 minutes prep and 40 minutes cook time.