Preparing the Baked Potatoes:

1. Preheat Oven: Set your oven to 425°F (215°C).
2. Prepare Potatoes: Rinse and scrub the potatoes thoroughly. Using a fork, poke holes around each potato to allow steam to escape during baking.
3. Wrap and Bake: Individually wrap each potato in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 40–50 minutes, or until a toothpick easily pierces through the potatoes.

Preparing the Mushroom-Spinach Filling:

1. Sauté Mushrooms: In a skillet over medium heat, melt the coconut oil. Add the chopped garlic, cremini mushrooms, and a pinch of salt. Cook for 5–10 minutes until the mushrooms release their juices and begin to brown.
2. Add Flavor Mixture: In a small bowl, whisk together the almond butter, balsamic vinegar, and lemon juice. Pour this mixture over the sautéed mushrooms and continue cooking until the mushrooms are well-coated and browned.
3. Incorporate Spinach: Add the baby spinach to the skillet and cook for an additional 2–3 minutes until wilted. Remove from heat and set aside.

Preparing the Vegan Gravy:

1. Combine Ingredients: In a small saucepan, whisk together the miso paste with a splash of vegetable broth until smooth. Add the remaining broth, nutritional yeast, arrowroot powder, onion powder, and tamari. Whisk until well combined.
2. Simmer: Place the saucepan over medium heat and add the vegan butter. Allow the mixture to simmer, whisking frequently, for about 8–10 minutes until the gravy thickens to your desired consistency.

Assembling the Stuffed Potatoes:

1. 1. Prepare Potatoes: Once the baked potatoes are done, remove them from the oven and unwrap the foil. Slice each potato open lengthwise.
   2. Stuff Potatoes: Generously fill each potato with the mushroom-spinach mixture.
   3. Serve: Drizzle the vegan gravy over the stuffed potatoes and serve warm.