Description
Cheesy twice-baked stuffed potatoes with spinach and mushrooms are a hearty and comforting side—or vegetarian main—featuring crispy potato skins filled with a creamy blend of mashed potato, sautéed vegetables, and melted cheese.
Ingredients
- 2 large russet potatoes
- 1 tbsp olive oil or butter
- 1 cup mushrooms, sliced (cremini or button)
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 2 cloves garlic, minced
- 1/4 cup sour cream or Greek yogurt
- 2–3 tbsp milk or cream
- 1/2 cup shredded cheddar cheese
- 2 tbsp grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tbsp chopped green onions or chives (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C) and scrub the potatoes clean.
- Prick potatoes with a fork and bake directly on the oven rack for 50–60 minutes, until tender.
- While baking, sauté mushrooms in olive oil or butter over medium heat until browned. Add garlic and spinach, cooking until spinach is wilted. Season with salt and pepper.
- Let baked potatoes cool slightly. Slice in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
- Mash the potato flesh with sour cream, milk or cream, most of the cheddar and Parmesan, and the sautéed vegetables. Adjust seasoning as needed.
- Spoon the mixture back into the potato skins and top with remaining cheese.
- Place stuffed potatoes on a baking sheet and bake for another 15–20 minutes, until golden and bubbly.
- Garnish with chopped green onions or chives and serve hot.
Notes
- Add red pepper flakes for heat or swap in kale for spinach.
- Use different cheeses like Gruyère, Swiss, or mozzarella for variety.
- Prepare ahead through the first bake and refrigerate until ready to finish baking.
- Great as a meatless main dish or hearty side.
- Freeze after stuffing, then bake straight from frozen at 375°F for 30–35 minutes.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
