Print

Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe

Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe
Print Recipe

★★★★★

5 from 28 reviews

These baked potatoes stuffed with a creamy mixture of sautéed spinach, mushrooms, and cheese create a deliciously hearty and comforting meal. Ideal as a main dish or side, they offer a perfect blend of tender potato, savory vegetables, and melted cheese with smoky and aromatic seasonings.

Ingredients

Scale

For the Potatoes:

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Filling:

  • 1 tablespoon olive oil or vegan butter
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms (cremini or button), diced
  • 3 garlic cloves, minced
  • ½ cup sour cream (or vegan sour cream)
  • ½ cup shredded cheddar cheese (or vegan cheese)
  • ¼ cup grated Parmesan (optional, or use nutritional yeast for vegan)
  • 2 tablespoons milk (or plant-based unsweetened milk)
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 2 tablespoons chopped chives for garnish

Instructions

  1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then dry them. Poke each potato several times with a fork to let steam escape during baking. Coat the potatoes with olive oil, season with salt and pepper, and place them directly on the oven rack. Bake for 50–60 minutes until tender and skin is crisp. Alternatively, air fry at 375°F (190°C) for 35–40 minutes, flipping halfway.
  2. Sauté the Spinach and Mushrooms: While the potatoes bake, heat olive oil or vegan butter in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Add diced mushrooms and sauté for about 5 minutes until softened. Stir in chopped spinach and cook for 2 minutes until wilted. Remove from heat and set aside.
  3. Scoop and Mash: When potatoes are cool enough to handle, cut them lengthwise in half. Scoop out the insides, leaving about ¼ inch attached to the skin. Transfer the scooped potato flesh to a large bowl. Mash with sour cream, shredded cheese, milk, smoked paprika, and onion powder. Fold in the sautéed spinach and mushroom mixture. Season with salt and pepper to taste.
  4. Stuff the Potatoes: Generously fill the potato skins with the creamy filling mixture, mounding it slightly. Sprinkle extra cheese on top if desired.
  5. Bake Again: For oven: place stuffed potatoes on a parchment-lined baking sheet and bake at 375°F (190°C) for 15–20 minutes until tops are golden and bubbly. For air fryer: cook at 375°F (190°C) for 10–12 minutes until tops are crisp and slightly browned. As a casserole: arrange stuffed potatoes in a greased dish, sprinkle cheese on top, cover with foil, and bake at 375°F (190°C) for 15 minutes; remove foil and bake another 10 minutes to brown the tops.
  6. Garnish and Serve: Sprinkle freshly chopped chives over the baked potatoes. Serve warm as a main dish or hearty side.

Notes

  • For vegan option, substitute all dairy ingredients with plant-based alternatives like vegan sour cream and cheese, and nutritional yeast instead of Parmesan.
  • Russet potatoes are preferred for their fluffy texture after baking.
  • Be careful not to scoop out too much potato flesh to keep the skins sturdy for stuffing.
  • You can prepare the filling ahead of time and refrigerate until ready to stuff and bake.
  • Adjust seasoning according to taste, especially salt and smoked paprika for desired flavor depth.
  • Use fresh chives for garnish to add a mild oniony freshness.

Nutrition

Keywords: baked potatoes, stuffed potatoes, spinach recipe, mushroom cheese baked potato, vegetarian stuffed potato

Find it online: https://platedbyemma.com/baked-potatoes-with-spinach-cheese-and-mushrooms-recipe/