If you’re looking for a comforting yet versatile dish, look no further than these Baked Potatoes with Spinach, Cheese, and Mushrooms. This classic recipe takes the humble potato and transforms it into a creamy, cheesy delight, making it perfect for cozy nights at home or as a hearty side dish for your next family gathering. The simple combination of ingredients packs a flavorful punch while also being easy to customize according to your taste preferences. With crispy skin and a rich filling that combines sautéed mushrooms and fresh spinach, it’s hard not to fall in love with each satisfying bite.
Not only do these twice-baked potatoes offer a delicious taste experience, but they’re also a great way to sneak in those nutritious greens. Spinach adds a wonderful freshness that balances the creaminess of the cheese and sour cream, and the mushrooms contribute a savory depth of flavor. Plus, with the option for vegan cheese and dairy alternatives, everyone can enjoy this dish regardless of dietary preferences! You can also make this recipe in advance, making it even more convenient for busy weeknights when you want something delicious without spending hours in the kitchen.
Why You’ll Love This Baked Potatoes with Spinach, Cheese, and Mushrooms
- Delicious Flavor: The combination of creamy cheese, earthy mushrooms, and fresh spinach creates a flavor profile that is simply irresistible.
- Customization: This recipe is easy to adapt with different cheeses, vegetables, or even proteins!
- Comfort Food: Perfect for any cozy night in or as a hearty side that complements your favorite meals.
- Easy to Prepare: Requires minimal effort with clear instructions, making it a great choice for cooks of all skill levels.
- Meal Prepping: Cook in advance and reheat when you need a quick and satisfying meal.
Preparation Phase & Tools to Use
Before you dive into the cooking process, it’s essential to get your kitchen and workspace ready to ensure a smooth cooking experience. Start by preheating your oven to 400°F (200°C). While it’s heating, gather your ingredients and tools. You’ll need a large baking sheet or directly use the oven rack for the potatoes, a medium-sized skillet for sautéing the vegetables, a mixing bowl for mashing, and a fork or potato masher. Having everything organized will not only save you time but will also reduce confusion as you cook.
Make sure to wash and scrub the russet potatoes thoroughly to remove any dirt, then dry them off. Additionally, having a sharp knife on hand for slicing and a spoon for scooping out the potato flesh will make the job easier. Preparing your workspace will allow you to enjoy the cooking process and create this comforting dish with ease.
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup diced mushrooms (cremini or button)
- ½ cup shredded cheddar (or vegan cheese)
- 2 tbsp unsweetened milk (or plant-based milk)
- ½ tsp smoked paprika
- 1 tbsp olive oil or vegan butter
- 1 cup chopped fresh spinach
- 3 garlic cloves, minced
- ¼ cup grated Parmesan (optional or use nutritional yeast)
- ½ cup sour cream (or vegan alternative)
- ½ tsp onion powder
- 2 tbsp chopped chives (for garnish)
Instructions
Step 1: Bake the Potatoes
Begin by preparing the potatoes for baking. Preheat your oven to 400°F (200°C). While the oven heats, scrub and dry the potatoes thoroughly to ensure a crispy skin. Once cleaned, poke several holes in each potato with a fork to allow steam to escape while they bake. Rub the potatoes with olive oil and season generously with salt and pepper. Place them directly on the oven rack or on a baking sheet, then bake for 50–60 minutes, or until they are soft and the skin is crisp. If you prefer using an air fryer, set the temperature to 375°F (190°C) and cook for 35–40 minutes, flipping the potatoes halfway through for even cooking.
Step 2: Cook the Veggies
While your potatoes are baking, it’s time to prepare the filling. Heat 1 tablespoon of olive oil or vegan butter in a skillet over medium heat. Once the oil is warm, add the minced garlic and sauté for 1-2 minutes until fragrant. Then, toss in the diced mushrooms and cook for about 5 minutes, allowing them to soften and release their moisture. Once the mushrooms are cooked, add the chopped fresh spinach and stir until it wilts down. Once cooked, remove the skillet from the heat and set aside to cool.
Step 3: Mash the Filling
Once the baked potatoes are out of the oven and have cooled enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh into a mixing bowl, leaving a thin layer of potato inside the skins to maintain their structure. To the scooped potato, add the sour cream, shredded cheddar (or vegan cheese), unsweetened milk, smoked paprika, and onion powder. Use a potato masher or fork to mix everything together until creamy and smooth. Next, fold in the sautéed mushroom and spinach mixture, stirring well to combine. Taste and adjust the seasoning with salt and pepper as needed.
Step 4: Stuff the Potatoes
Now it’s time to fill the potato skins with the delicious mixture! Take a generous scoop of the filling and spoon it back into each potato half. Mound the filling slightly for an enticing presentation. For extra cheesy goodness, feel free to sprinkle additional shredded cheese on top before moving on to the next step.
Step 5: Bake Again
To finish off your stuffed potatoes, bake them again. Preheat your oven to 375°F (190°C) and place the stuffed potatoes back in for 15–20 minutes, or until the tops are golden and bubbly. If you’re using an air fryer, cook at the same temperature for 10-12 minutes until the tops are crisp. For a casserole-style dish, arrange the stuffed potatoes in a baking dish, cover with foil, and bake for 15 minutes. Then remove the foil and bake for an additional 10 minutes to achieve a nice browning on top.
Variations
- Protein: Consider adding cooked bacon, chicken, or crumbled sausage for a protein boost.
- Vegetables: Swap spinach for kale or collard greens, or add bell peppers or broccoli for extra crunch and flavor.
- Spices: Experiment with different spices like cumin, Italian seasoning, or even a kick of cayenne pepper for some heat.
Cooking Notes
- Ensure you bake the potatoes thoroughly for the best texture; undercooked potatoes will not hold up when stuffed.
- For an added flavor punch, try roasting the garlic along with the potatoes for a sweeter, milder taste.
Serving Suggestions
- Serve alongside a simple green salad for a balanced meal.
- Pair with a refreshing yogurt dip or salsa for an added contrast of flavors.
Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days — simply reheat in the oven or microwave before serving.
- For a fun twist, create a baked potato bar with toppings like sour cream, chives, and different cheese options!
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Nutritional Information
- Calories: Approximately 350 per serving (without added protein)
- Protein: 12g per serving
- Sodium: 450mg per serving
FAQs
How can I make these potatoes vegan?
To make this recipe vegan, simply substitute all dairy products with plant-based alternatives such as vegan cheese, non-dairy sour cream, and unsweetened plant milk.
Can I prepare the filling in advance?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just stuff and bake the potatoes when you’re ready to eat.
What other cheese can I use?
Feel free to experiment with different types of cheese, such as mozzarella, gouda, or even feta for a unique flavor experience.
Can I freeze the stuffed potatoes?
Yes, you can freeze the stuffed potatoes before the second baking step. Just wrap them tightly and store them in a freezer-safe container. When you’re ready to enjoy, bake directly from frozen, adding extra time.
Conclusion
These Baked Potatoes with Spinach, Cheese, and Mushrooms are the perfect comfort food, combining creamy textures with hearty flavors that will please everyone at the table. Not only are they easy to make, but they also allow for endless variations that make each preparation unique. Whether you’re looking for a simple weeknight meal or a cozy dish for a gathering, this recipe ticks all the boxes. So go ahead and give it a try—you’ll be delighted by the results! Don’t forget to share your own variations or leave a comment below once you’ve made this delightful dish. Happy cooking!
Print
Baked Potatoes with Spinach, Cheese, and Mushrooms
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
These Baked Potatoes with Spinach, Cheese, and Mushrooms are the perfect comfort food, combining creamy textures with hearty flavors that will please everyone at the table.
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup diced mushrooms (cremini or button)
- ½ cup shredded cheddar (or vegan cheese)
- 2 tbsp unsweetened milk (or plant-based milk)
- ½ tsp smoked paprika
- 1 tbsp olive oil or vegan butter
- 1 cup chopped fresh spinach
- 3 garlic cloves, minced
- ¼ cup grated Parmesan (optional or use nutritional yeast)
- ½ cup sour cream (or vegan alternative)
- ½ tsp onion powder
- 2 tbsp chopped chives (for garnish)
Instructions
- Begin by preparing the potatoes for baking. Preheat your oven to 400°F (200°C). While the oven heats, scrub and dry the potatoes thoroughly to ensure a crispy skin. Once cleaned, poke several holes in each potato with a fork to allow steam to escape while they bake. Rub the potatoes with olive oil and season generously with salt and pepper. Place them directly on the oven rack or on a baking sheet, then bake for 50–60 minutes, or until they are soft and the skin is crisp. If you prefer using an air fryer, set the temperature to 375°F (190°C) and cook for 35–40 minutes, flipping the potatoes halfway through for even cooking.
- While your potatoes are baking, it’s time to prepare the filling. Heat 1 tablespoon of olive oil or vegan butter in a skillet over medium heat. Once the oil is warm, add the minced garlic and sauté for 1-2 minutes until fragrant. Then, toss in the diced mushrooms and cook for about 5 minutes, allowing them to soften and release their moisture. Once the mushrooms are cooked, add the chopped fresh spinach and stir until it wilts down. Once cooked, remove the skillet from the heat and set aside to cool.
- Once the baked potatoes are out of the oven and have cooled enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh into a mixing bowl, leaving a thin layer of potato inside the skins to maintain their structure. To the scooped potato, add the sour cream, shredded cheddar (or vegan cheese), unsweetened milk, smoked paprika, and onion powder. Use a potato masher or fork to mix everything together until creamy and smooth. Next, fold in the sautéed mushroom and spinach mixture, stirring well to combine. Taste and adjust the seasoning with salt and pepper as needed.
- Now it’s time to fill the potato skins with the delicious mixture! Take a generous scoop of the filling and spoon it back into each potato half. Mound the filling slightly for an enticing presentation. For extra cheesy goodness, feel free to sprinkle additional shredded cheese on top before moving on to the next step.
- To finish off your stuffed potatoes, bake them again. Preheat your oven to 375°F (190°C) and place the stuffed potatoes back in for 15–20 minutes, or until the tops are golden and bubbly. If you’re using an air fryer, cook at the same temperature for 10-12 minutes until the tops are crisp. For a casserole-style dish, arrange the stuffed potatoes in a baking dish, cover with foil, and bake for 15 minutes. Then remove the foil and bake for an additional 10 minutes to achieve a nice browning on top.
Notes
Ensure you bake the potatoes thoroughly for the best texture; undercooked potatoes will not hold up when stuffed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 450 mg
- Protein: 12 g