Name: Baked Potatoes with Spinach, Cheese, and Mushrooms
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 large russet potatoes; 2 tablespoons olive oil; Salt and pepper to taste; 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 milk, unsweetened); ½ teaspoon smoked paprika; ½ teaspoon onion powder; 2 tablespoons chopped chives for garnish

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If you’re craving a comforting yet nutritious meal, look no further than these Baked Potatoes with Spinach, Cheese, and Mushrooms. Stuffed with sautéed mushrooms, spinach, and melty cheese, these potatoes offer a rich combination of flavors that feels indulgent while being wholesome and satisfying. Perfect as a main dish or side, they can be customized to suit your dietary preferences, including easy swaps to make them vegan-friendly. Whether you bake them in the oven, air fryer, or casserole-style, these potatoes will become a hit at the dinner table.

Baked Potatoes with Spinach, Cheese, and Mushrooms

Why You’ll Love This Recipe

These Baked Potatoes with Spinach, Cheese, and Mushrooms are an ideal comfort food that’s both filling and packed with nutrients. The tender potato is the perfect base for the sautéed spinach and mushrooms, while the creamy cheese mixture adds richness and flavor. Plus, they’re customizable! You can easily switch to vegan ingredients, like vegan cheese and sour cream, to make them plant-based. Whether you’re baking for a family dinner or looking for a hearty side dish, this recipe is versatile and delicious.

Ingredients

Tip: you’ll find full ingredients and measurements in the recipe card below

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 milk, unsweetened)
½ teaspoon smoked paprika
½ teaspoon onion powder
2 tablespoons chopped chives for garnish

Instructions

Step 1: Prepare the Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then dry them thoroughly. Poke each potato several times with a fork to allow steam to escape during baking. Coat them with olive oil, sprinkle with salt and pepper, and place them directly on the oven rack.

Bake for 50–60 minutes, until the potatoes are tender and the skin is crispy. For air fryer baking, cook at 375°F (190°C) for 35–40 minutes, flipping halfway through.

Step 2: Sauté the Spinach and Mushrooms

While the potatoes bake, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add the diced mushrooms and cook until softened, about 5 minutes. Toss in the chopped spinach and stir until wilted, about 2 minutes. Remove the mixture from heat and set aside.

Step 3: Scoop and Mash

Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving about ¼ inch of potato attached to the skin to maintain structure. Place the scooped potato flesh in a large mixing bowl.

Mash the potato insides with sour cream, shredded cheese, milk, smoked paprika, and onion powder. Stir in the sautéed spinach and mushroom mixture. Adjust seasoning with salt and pepper to taste.

Step 4: Stuff the Potatoes

Generously fill the potato skins with the creamy mixture, mounding it slightly. Sprinkle with additional cheese if desired.

Step 5: Bake Again

Oven Method: Place the stuffed potatoes on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 15–20 minutes, or until the tops are golden and bubbly.
Air Fryer Method: Place the stuffed potatoes in the air fryer basket. Cook at 375°F (190°C) for 10–12 minutes until the tops are crisp and slightly browned.
Casserole Option: Arrange the stuffed potatoes in a lightly greased casserole dish. Sprinkle additional cheese on top if desired. Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake for another 10 minutes to brown the tops.

Step 6: Garnish and Serve

Sprinkle the finished potatoes with fresh chives before serving. Serve warm as a main dish or a hearty side.

Vegan Adaptations

To make this recipe vegan, simply swap the following ingredients:

Use vegan butter or olive oil instead of regular butter.
Replace the sour cream with vegan sour cream.
Use dairy-free cheese (such as cashew cheese or a vegan cheddar) instead of the regular shredded cheddar and Parmesan.
Substitute regular milk with unsweetened plant-based milk (almond, soy, oat, etc.).

Variations

Add extra veggies: Mix in other veggies like zucchini, bell peppers, or kale to the filling for added nutrition.
Top with breadcrumbs: For a crunchy topping, sprinkle some breadcrumbs on top of the stuffed potatoes before the final bake.
Spicy twist: Add red pepper flakes or diced jalapeños for some extra heat in the filling.

Heating and Storage

These stuffed potatoes can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply place them back in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also reheat them in the microwave for 2-3 minutes, though the texture will be better if reheated in the oven.

Frequently Asked Questions

Can I make these potatoes ahead of time?

Yes, you can assemble the stuffed potatoes a day ahead and refrigerate them. When you’re ready to bake, just pop them in the oven or air fryer to heat through.

Can I use a different type of potato?

While russet potatoes are the classic choice for this recipe, you can also use Yukon Gold or sweet potatoes for a slightly different flavor and texture.

How do I know when the potatoes are done baking?

The potatoes are done when the skin is crispy and the filling is golden and bubbly. You can also insert a fork to check the doneness of the potatoes inside.

Can I freeze these stuffed potatoes?

Yes, these potatoes freeze well. After assembling and baking, let them cool completely. Then wrap them tightly in plastic wrap or aluminum foil and store them in the freezer for up to 3 months. Reheat them in the oven when you’re ready to serve.

Can I add protein to this dish?

Yes, you can add cooked chicken, bacon, or sausage to the filling for a protein-packed version of this dish.

Can I use pre-cooked potatoes?

Yes, if you’re short on time, you can use leftover baked potatoes or even microwave them until tender before scooping and stuffing.

Can I make this recipe spicier?

If you like spice, add some red pepper flakes, chopped jalapeños, or a dash of hot sauce to the filling.

What can I serve with these stuffed potatoes?

These potatoes make a great main dish or side. Pair them with a fresh salad, roasted vegetables, or grilled meats.

How can I make this dish gluten-free?

To make this dish gluten-free, simply ensure the flour used is gluten-free and swap the breadcrumbs (if using) for gluten-free options.

How do I prevent the potatoes from becoming mushy?

Be careful not to overcook the potatoes when baking. When scooping out the flesh, leave enough potato around the edges to help maintain the structure.

Conclusion

These Baked Potatoes with Spinach, Cheese, and Mushrooms are a comforting, nutrient-packed meal that will satisfy any crowd. With a creamy filling and crispy potato skins, they offer a perfect balance of textures and flavors. Plus, they’re customizable to suit any diet, making them a versatile choice for any occasion. Whether you’re making them as a main dish or a hearty side, this recipe will definitely become a favorite in your household