If you are looking for a comforting, nutritious dinner that feels indulgent yet wholesome, this Loaded Baked Potatoes with Spinach and Mushrooms Recipe is exactly what you need. Each fluffy, tender russet potato becomes a vessel for a savory filling of garlicky mushrooms and vibrant spinach, topped with melty cheese that brings everything together in a warm, satisfying bite. Whether you want a meatless meal that doesn’t skimp on flavor or a cozy side that dazzles, these loaded baked potatoes make every dinner feel like a special occasion.
Ingredients You’ll Need
For a dish that’s this delicious, the ingredients are refreshingly straightforward but each plays an essential role. From the rustic potatoes providing that starchy base to the fresh spinach adding a pop of color and nutrition, here’s what you’ll want to gather before diving in.
- 4 large russet potatoes: These are perfect for baking because of their fluffy interior and ability to hold fillings well.
- 1 tablespoon olive oil: Used to give the potato skins a beautiful crispness when baked.
- 8 oz mushrooms (button or cremini): Their rich umami flavor forms the hearty base of the filling.
- 2 cups fresh spinach, roughly chopped: Adds a fresh, tender green that balances the earthiness of mushrooms.
- 2 cloves garlic, minced: Garlic elevates the filling with a fragrant warmth that is simply irresistible.
- 1 cup shredded cheddar cheese (or mozzarella blend): The cheesy topping creates a luscious, gooey finish.
- Salt and black pepper, to taste: Seasoning is key to bringing all the flavors together perfectly.
- Optional toppings: Sour cream or Greek yogurt and chopped fresh chives for that final layer of creaminess and color contrast.
How to Make Loaded Baked Potatoes with Spinach and Mushrooms Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Rub each potato with olive oil and sprinkle with a bit of salt. This simple step gives the skins a satisfying crunch once they’re baked. Place the potatoes directly on the oven rack or a baking sheet and let them bake for 45 to 60 minutes until they are fork-tender and perfectly fluffy inside. This is the comforting foundation for your loaded masterpiece.
Step 2: Prepare the Filling
While the potatoes are baking, it’s time to prepare the mouth-watering filling. Heat a splash of olive oil in a skillet over medium heat and add the sliced mushrooms. Cook them until they turn golden and release their juices, about 6 to 8 minutes. This step concentrates their flavor and softens them just right.
Step 3: Wilt the Spinach
Next, toss in the minced garlic and cook for another minute until fragrant. Add the chopped fresh spinach and stir it through the mushrooms, letting it wilt gently for about 2 minutes. This quick sauté keeps the spinach tender and vibrant, not overcooked or soggy. Finally, season the whole mixture with salt and freshly ground black pepper, adjusting to taste.
Step 4: Assemble the Potatoes
Once your potatoes are baked, carefully slice them open lengthwise. Use a fork to fluff up the insides, creating a soft, airy bed ready to hold your filling. This is where the magic really begins, as the simple potato turns into a flavorful edible bowl.
Step 5: Stuff and Top
Spoon generous amounts of the warm mushroom and spinach mixture directly into each potato. Then sprinkle a hearty handful of shredded cheddar cheese on top. The contrast between the hot filling and the melting cheese is one of the best parts of this recipe.
Step 6: Melt and Serve
Return the stuffed potatoes to the oven for 5 to 7 minutes just until the cheese melts into gooey perfection. When they come out, feel free to dollop each potato with a spoonful of sour cream or Greek yogurt and sprinkle fresh chives on top to add extra creaminess and a pop of color. Your loaded baked potatoes with spinach and mushrooms are now ready to enjoy!
How to Serve Loaded Baked Potatoes with Spinach and Mushrooms Recipe
Garnishes
Adding a dollop of sour cream or creamy Greek yogurt takes each loaded baked potato to the next level, providing a cool, tangy contrast to the warm, savory filling. Fresh chives bring a mild oniony crunch and a splash of green that make the dish look even more appetizing.
Side Dishes
While this recipe is hearty on its own, pairing it with a crisp green salad, some roasted vegetables, or even a simple tomato salsa can create a perfectly balanced meal. The key is to choose sides that either complement or contrast the richness of the cheese and mushrooms, keeping the full meal fresh and vibrant.
Creative Ways to Present
If you want to impress guests, serve the filled potatoes halved and arranged on a large platter garnished with extra cheese and herbs. Another idea is to scoop out some of the potato flesh, mix it with the filling and cheese, stuff it back in, and top with breadcrumbs for a crunchy twist. Presentation is all about making those rustic potatoes feel special and inviting.
Make Ahead and Storage
Storing Leftovers
You can store any leftover loaded baked potatoes in an airtight container in the refrigerator for up to 3 days. Just make sure they’re completely cooled before sealing to avoid condensation that can make the skins soggy.
Freezing
Freezing is possible but best done without the toppings like sour cream or chives. Wrap each stuffed potato tightly in foil and place in a freezer-safe bag. They can last up to 2 months frozen. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the potatoes on a baking sheet and warm them in a 350°F (175°C) oven for about 20 minutes until heated through and the cheese is melty again. Avoid microwaving if you want to keep the skins crisp and the flavors vibrant.
FAQs
Can I substitute different types of cheese in this recipe?
Absolutely! While cheddar is classic, mozzarella, Monterey Jack, or even a smoked cheese can be delicious alternatives. Feel free to experiment based on your preferences for flavor and meltiness.
Is this Loaded Baked Potatoes with Spinach and Mushrooms Recipe suitable for vegans?
To make it vegan, swap out the cheese for a plant-based alternative and use olive oil or a vegan butter substitute. Be sure to skip the sour cream or choose a vegan version to keep it fully plant-based.
How can I make the potatoes cook faster?
Pierce the potatoes with a fork and microwave them on high for 5 to 7 minutes before transferring to the oven. This reduces baking time while still achieving that crispy skin and fluffy inside texture.
Can I add other vegetables to the filling?
Definitely! Feel free to add diced bell peppers, onions, or even some roasted corn to the spinach and mushroom filling for extra texture and flavor variety.
What’s the best way to ensure the potatoes are fully cooked?
Test them by inserting a fork or skewer into the thickest part. It should slide in easily without resistance. If it feels firm, give them a bit more baking time.
Final Thoughts
This Loaded Baked Potatoes with Spinach and Mushrooms Recipe transforms simple ingredients into a cozy, flavorful meal you’ll want to make again and again. It’s one of those dishes that feels personal and inviting, perfect for sharing with family or treating yourself after a long day. Go ahead and give it a try—you’ll be amazed at how such an effortless recipe delivers so much warmth and satisfaction.
Print
Loaded Baked Potatoes with Spinach and Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Loaded Baked Potatoes with Spinach and Mushrooms features hearty russet potatoes stuffed with a savory sautéed mushroom and spinach filling, topped with melted cheddar cheese, and optionally garnished with sour cream and fresh chives. It’s a comforting, flavorful vegetarian dish perfect for a satisfying meal.
Ingredients
For the Potatoes and Filling:
- 4 large russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced (button, cremini, or your favorite)
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or mozzarella blend)
- Salt and black pepper, to taste
Optional Toppings:
- Sour cream or Greek yogurt
- Chopped fresh chives
Instructions
- Bake the Potatoes: Preheat the oven to 400°F (200°C). Rub the russet potatoes all over with olive oil and sprinkle with salt. Place them directly on the oven rack or a baking sheet and bake for 45 to 60 minutes until they are fork-tender and the skin is crisp.
- Prepare the Filling: While the potatoes bake, heat a little olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté them until browned and reduced in moisture, about 6 to 8 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Wilt the Spinach: Stir the roughly chopped fresh spinach into the skillet with the mushrooms. Cook for about 2 minutes, stirring frequently, until the spinach is wilted. Season the mixture with salt and freshly ground black pepper to taste.
- Assemble the Potatoes: Once the potatoes are done, carefully cut a slit down the center of each one. Fluff the inside of the potatoes gently with a fork to make room for the filling.
- Stuff and Top: Spoon the mushroom and spinach filling evenly into each potato. Generously top each stuffed potato with shredded cheddar cheese or your chosen cheese blend.
- Melt and Serve: Return the stuffed potatoes to the oven for 5 to 7 minutes until the cheese melts and becomes bubbly. Remove from the oven and top with optional sour cream or Greek yogurt and chopped fresh chives before serving.
Notes
- Choose russet potatoes for their starchy texture that bakes well and fluffs easily.
- For a vegan version, omit cheese or use a dairy-free cheese alternative, and skip sour cream or substitute with a plant-based option.
- You can customize the filling by adding other vegetables or cooked bacon if desired.
- Leftover stuffed potatoes can be refrigerated and reheated in the oven for best texture.
- Always wash potatoes thoroughly before baking to remove dirt from the skin.
