Cheesy twice-baked stuffed potatoes with spinach and mushrooms are one of my favorite hearty sides—or even a full meal when I want something filling and flavorful. The fluffy potato interior gets mixed with sautéed veggies, melty cheese, and a touch of cream, then stuffed back into the crispy potato skins and baked again until golden and irresistible.
Why You’ll Love This Recipe
I love how this dish combines the best of both worlds: crispy potato skins and creamy, cheesy filling. The mushrooms add a savory depth, while the spinach gives it a little freshness and color. It’s comforting, customizable, and easy to prep ahead. These stuffed potatoes are perfect for weeknight dinners, vegetarian mains, or holiday sides that everyone enjoys.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Large russet potatoes
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Olive oil or butter
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Mushrooms, sliced
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Fresh spinach (or frozen, thawed and squeezed dry)
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Garlic, minced
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Sour cream or Greek yogurt
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Milk or cream
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Shredded cheddar cheese
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Grated Parmesan cheese
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Salt
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Black pepper
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Green onions or chives (optional, for topping)
Directions
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I preheat the oven to 400°F (200°C) and scrub the potatoes clean.
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I pierce each potato with a fork and bake them directly on the oven rack for about 50–60 minutes, until fork-tender.
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While the potatoes bake, I sauté mushrooms in olive oil or butter until browned, then add garlic and spinach. I cook until the spinach is wilted and everything is well seasoned.
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When the potatoes are cool enough to handle, I slice them in half lengthwise and scoop out the flesh, leaving a thin border to keep the skins intact.
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I mash the potato flesh with sour cream, milk or cream, most of the cheese, and the sautéed mushroom-spinach mixture. I season with salt and pepper to taste.
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I spoon the mixture back into the potato shells, top with the remaining cheese, and return them to the oven for 15–20 minutes until golden and bubbly.
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I garnish with green onions or chives before serving.
Servings and timing
This recipe makes 4 servings (from 2 large potatoes halved). Prep and sautéing take about 20 minutes, the first bake is 60 minutes, and the second bake is 20 minutes. I usually have them ready in about 1 hour and 40 minutes.
Variations
Sometimes I add a pinch of red pepper flakes for a little heat. I’ve also swapped in kale for spinach or used Swiss or mozzarella instead of cheddar for a different flavor. For a vegan version, I use plant-based butter, non-dairy cheese, and coconut yogurt or cashew cream.
Storage/reheating
I store leftover stuffed potatoes in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 15 minutes until warmed through. They also reheat well in an air fryer.
FAQs
Can I make these ahead of time?
Yes, I often prepare them up to the second bake, then refrigerate. When I’m ready to serve, I bake them as directed until hot and bubbly.
What kind of mushrooms work best?
I like using cremini or baby bella mushrooms for their rich flavor, but white button mushrooms work too.
Can I freeze twice-baked potatoes?
Yes, I freeze them after stuffing (before the second bake). I wrap each one in foil and reheat them straight from frozen at 375°F for about 30–35 minutes.
Can I use different cheeses?
Absolutely. I’ve tried Gruyère, Monterey Jack, and even goat cheese for variety. Mixing cheeses gives great depth of flavor.
Are these good for a main dish?
Yes! I often serve them as a meatless main with a salad or soup on the side. They’re filling, satisfying, and full of texture.
Conclusion
Cheesy twice-baked stuffed potatoes with spinach and mushrooms are the kind of dish that always delivers. Crispy on the outside, creamy and savory on the inside, they’re easy to love and even easier to customize. Whether I’m making them for a holiday spread, a potluck, or just a cozy dinner at home, they never disappoint.
