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
Scale
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.
