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Mushroom And Spinach Stuffed Potatoes With Cheese

A delicious and comforting dish featuring fluffy baked potatoes stuffed with garlicky mushrooms, wilted spinach, and melted cheese.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 stuffed potatoes
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 4 large russet potatoes Choose firm and heavy potatoes.
  • 2 tablespoons olive oil For coating the potatoes.
  • Salt and pepper To taste.
For the filling
  • 1 tablespoon olive oil or vegan butter For sautéing.
  • 1 cup fresh spinach, chopped Use well-washed spinach.
  • 1 cup cremini or button mushrooms, diced Fresh mushrooms work best.
  • 3 cloves garlic, minced For flavor.
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1/2 cup shredded cheddar cheese For melting.
  • 1/4 cup grated Parmesan For added flavor.
  • 2 tablespoons milk Use plant-based for vegan option.
  • 1/2 teaspoon smoked paprika For depth of flavor.
  • 1/2 teaspoon onion powder To enhance flavor.
  • 2 tablespoons chopped chives For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub potatoes, rub with olive oil and salt, then poke holes.
  3. Bake the potatoes directly on the oven rack for 45 to 50 minutes.
Cooking the Filling
  1. In a skillet, heat olive oil and sauté minced garlic for about 30 seconds.
  2. Add diced mushrooms and cook for 5 to 6 minutes.
  3. Add chopped spinach and season with salt and pepper.
Combining
  1. Once potatoes are cool, slice in half and scoop the flesh into a bowl.
  2. Mash the potato flesh and mix in sour cream, cheeses, milk, spices, and sautéed vegetables.
Stuffing and Baking
  1. Spoon the filling into the potato skins, mounding it high.
  2. Return to the oven and bake for 15 minutes until cheese is melted.
Serving
  1. Let cool slightly, garnish with chives, and serve warm.

Notes

For variations, you can add bacon, sun-dried tomatoes, or adjust the cheese used. Best served fresh, but leftovers can be stored for up to 3 days in the fridge.