Ingredients 

4 large potatoes
4 cups mushrooms, washed and sliced
3 garlic cloves, minced
Juice of 1 lemon
4 cups baby spinach
¼ cup coriander, chopped
1 tablespoon olive oil
¼ cup cheddar cheese, grated
1 tablespoon sesame seeds

Method

Preheat oven to 180°C. Bake potatoes on a baking sheet until skins are crisp and flesh is tender, 40-45 minutes

Heat a skillet over medium heat. Add olive oil, garlic and mushrooms and sauté for 2 minutes or until browned. Add spinach and sauté for another 2 minutes until softened

Cut the potatoes lengthwise stopping just before the ends. Open each potato and add cheese, mushroom, and spinach

Top with coriander, lemon juice and sesame seeds