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
Scale
- 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