Stuffed Alfredo Baked Potatoes

Ingredients

• 4 large baking potatoes, scrubbed
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 6 cups baby spinach leaves
• 1 (15 ounce) jar Classico Fresh Creamy Alfredo Sauce
• 1 roma (plum) tomato, diced

Directions

Preheat oven to 400 degrees F (200 degrees C). Place rack in the center of the oven.

Arrange potatoes on a baking sheet. Bake until easily pierced with a fork, 50 minutes to an hour.

Heat butter and olive oil in skillet over medium heat. Saute mushrooms until they begin to soften and brown. Add spinach; cook and stir until spinach is wilted, 3 to 4 minutes.

Stir in the Classico(R) Fresh Creamy Alfredo Sauce. Bring to a simmer and cook about 5 minutes to slightly thicken the sauce.

Cut a slit in the potatoes and squeeze the sides to loosen the flesh. To serve, pour some of the creamy spinach-mushroom sauce into and over the potato. Sprinkle with chopped tomatoes.