Preheat the oven to 425°F. Poke holes around each potato using a fork (this will help the heat escape while baking). Wrap each in foil and bake in the oven for 40-50 minutes, or until you can easily poke through the cooked potatoes with a toothpick.

In a skillet, add coconut oil, garlic, cremini mushrooms, and a pinch of salt. Cook on medium heat for 5-10 minutes. Whisk together almond butter, balsamic vinegar, and lemon juice and pour over the mushroom mixture. Continue cooking until the mushrooms are browned, then add the baby spinach and cook until wilted, 2-3 minutes.

Slice open the baked potatoes and fill with the mushroom and spinach mixture.