Description
These Baked Potatoes with Spinach, Cheese, and Mushrooms are a delicious and hearty dish combining fluffy baked russet potatoes with a creamy and savory filling of sautéed mushrooms, fresh spinach, and melted cheese. Perfect as a comforting side or a satisfying vegetarian main, they are easy to prepare and can be adapted to vegan diets with suitable ingredient swaps.
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 a vegan twist)
- 2 tablespoons milk (or plant-based unsweetened milk)
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 2 tablespoons chopped chives for garnish
Instructions
- Prepare and Bake Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. Using a fork, poke each potato several times to allow steam to escape while baking. Coat each potato with olive oil and season with salt and pepper. Place them directly on the oven rack or a baking sheet and bake for 50 to 60 minutes until they are tender when pierced with a fork. Alternatively, air fry at 375°F for 35 to 40 minutes, flipping halfway through the cooking time.
- Sauté the Filling Ingredients: While the potatoes bake, heat the olive oil or vegan butter in a skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Add diced mushrooms and cook for 5 minutes to release moisture and soften. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and set the mixture aside.
- Scoop and Mash Potatoes: Once the baked potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the insides into a bowl, making sure to leave about a ¼ inch thick layer of potato attached to the skin so the skins maintain their shape. Mash the scooped potato with sour cream, shredded cheddar cheese, milk, smoked paprika, and onion powder until creamy and well combined. Add in the sautéed spinach and mushroom mixture and mix thoroughly. Season with additional salt and pepper as needed.
- Fill the Potato Skins: Spoon the mashed potato filling back into each potato skin, mounding it slightly to create a generous filling. If desired, sprinkle additional shredded cheese over the top for an extra cheesy crust.
- Final Bake: Place the stuffed potatoes on a baking sheet and bake in the oven at 375°F for 15 to 20 minutes until the tops are golden and bubbling. Alternatively, air fry the stuffed potatoes at 375°F for 10 to 12 minutes to achieve similar melting and browning. For a casserole option, transfer the filled potatoes to a greased baking dish, cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes to brown the tops.
- Garnish and Serve: Remove the potatoes from the oven or air fryer and garnish with freshly chopped chives. Serve warm as a comforting side dish or a hearty vegetarian main course.
Notes
- To make this recipe vegan, substitute dairy cheese and sour cream with plant-based alternatives and use vegan butter or olive oil.
- If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the mashed potato filling.
- Russet potatoes are ideal for this recipe due to their starchy, fluffy interior when baked.
- Leftover filling can be used as a dip or spread for bread or crackers.
- Ensure not to overfill the potato skins to prevent spilling during the final baking step.
- You can prepare the filling ahead of time and assemble just before the final bake for convenience.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
