I haven’t eaten a baked potato in a really long time. It’s not a comfort food I crave when it gets cold. It was however something really easy to make and I needed to use up some veggies and toppings before they went off. I also baked the bacon in the oven, and it tastes so much better - crispy, flat, and the fat drips below, so it’s not cooking in it. The salad is all from the farmer’s market, and was a nice warm compliment to the potato, rather than a cold salad. Here’s how it happened:

Serves 4 (or 2, then 2 for lunch the next day)

4 Large Russet Potatoes

4 strips of bacon

1 shallot, minced

1/2 lb green beans

1 bunch of spinach

1/4 lb of Shitake mushrooms

salt, pepper, olive oil

1. Preheat oven to 375. Wash potatoes, and puncture with a fork so they don’t explode. Rub with salt and olive oil. Place on a foiled cookie sheet in the oven for 1 - 2 hours. They’re done when you can stick your fork easily through the skin.

2. Place bacon on a roasting pan, with slats, and bake in the oven with the potatoes for about 20 minutes.

3. In a large sauté pan, over medium heat add couple tablespoons of olive oil and add the shallots. Let them cook for about 2 minutes. Add the green beans and cook for another couple minutes. Add mushrooms, cook for a minute, and then add spinach. Cook until the spinach is wilted. Salt and Pepper to taste.

4. Slice open potatoes and fill with your favorite stuff - I used creme fraiche, bacon, raw onions, and chives. Johnathan had cheddar cheese on his rather than the creme fraiche. Use whatever you have on hand!

Tags: bacon, baked potato, green beans, leftovers, mushrooms, salad, Spinach