Reduce heat to medium, add the crème fraîche, and cook stirring frequently (1-2 minutes). Add the Italian seasoning and season with salt and pepper, to taste. Then add 2 tablespoons water, to thin the sauce.
Take the potatoes out of the oven, carefully cut open the potato and gently push both ends of the potato toward the centre. Mash the insides a little with the back of a fork, then top with the mushroom-spinach filling.
Serve and enjoy!
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