Spanish Stuffed Potatoes

Method

1. 1Pierce potatoes with a skewer, about 5 times each potato. Microwave for 8-10 minutes or until softened. Place on a plate and set aside to cool slightly.
2. 2Meanwhile in a small non-stick fry pan heat olive oil, sauté capsicum and chorizo for a couple of minutes. Add mushrooms and sprinkle with oregano, cooking a further couple of minutes until mushrooms have collapsed. Add spinach, stirring until wilted, then season with salt and pepper once cooked, take off heat.
3. 3Slice top of each potato and scoop out ¾ of the potato with a teaspoon. Place the scooped potato into a bowl with the sautéed filling, mix with cream cheese and place back into potato. You can either eat as is or you can heat back up in microwave for 30 seconds to 1 minute or crisp up on the oven for 10 minutes on 180C.