Preparation Steps

• Preheat oven to 425°F (220°C). Pierce the potatoes with a fork, place them on a baking sheet, and roast for 60 minutes, or until tender.
• On a separate baking sheet, toss the sliced mushrooms and chicken with olive oil and season with garlic powder, onion powder, salt, and pepper. Roast for 30 minutes. Shred the cooked chicken. Toss both the shredded chicken and mushrooms with barbecue sauce. If desired, return the mushrooms to the oven for another 5 minutes with the sauce.
• Once the potatoes are tender, cut them in half lengthwise. Scoop out some of the potato flesh, leaving about a 1/4-inch layer around the skin to maintain structure. In a bowl, mix the scooped potato flesh with the garlic herb spreadable cheese and fresh spinach until creamy and the spinach is wilted. Season with salt and pepper. Add a little oil, water, or milk if needed to achieve a smoother consistency.
• Spoon the potato and spinach mixture back into the potato skins. Top generously with the BBQ chicken and mushroom mixture, an extra drizzle of barbecue sauce, and your favorite optional toppings like chives, crunchy onions, and blue cheese crumbles.