Mushroom, Spinach and Cheese Stuffed Baked Potatoes are the kind of soul-warming dish that brings comfort and flavor to any table. With golden, crisped potato skins cradling a rich blend of creamy mashed potato, savory mushrooms, and tender spinach, this recipe hits all the right notes—whether you’re prepping a casual weeknight dinner or creating a crowd-pleasing side for your next gathering.
These stuffed baked potatoes are not only delicious but incredibly adaptable and easy to make ahead. I’ve leaned on them for everything from potlucks to cozy nights in, and they never disappoint. If you’re a fan of hearty, cheesy vegetarian comfort food, you’re going to love what’s coming next.
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The Story Behind My Mushroom, Spinach & Cheese Stuffed Baked Potatoes
A Memory Wrapped in a Potato Skin
Baked potatoes were a dinner-table staple in my house growing up. On cooler nights, I remember watching steam pour out of the fluffy insides as my mom scooped them open. When I began experimenting with fillings as a young adult, this recipe was born—earthy mushrooms, fresh spinach, and melty cheese came together as if they had always belonged inside a potato.
I’ve shared these stuffed baked potatoes at casual potlucks and festive holiday tables alike. Once, during a rainy afternoon, I whipped up a tray with leftovers from my fridge. Not only did they disappear faster than expected, but the rave reviews convinced me to keep it in my rotation. The best part? You can easily make a dozen in advance and bake them just before guests arrive.
That blend of comfort, flexibility, and rich flavor is why I return to this dish over and over again.
Why These Stuffed Potatoes Deserve a Spot on Your Table
There’s something deeply satisfying about combining simple, wholesome ingredients in a clever way. These stuffed baked potatoes aren’t just delicious—they’re packed with nutrients from the spinach, protein from the cheese, and fiber from the potato.
They also make a wonderful main for vegetarians or a hearty side dish alongside something like this Greek Orzo Salad Recipe or the fresh, flavorful Spinach Artichoke Pull-Apart Bread.
Ingredients & Preparation Guide
Ingredient Breakdown
Here’s everything you’ll need to create this savory showstopper:
| Ingredient | Quantity |
|---|---|
| Russet potatoes | 6 large |
| Olive oil | 2 tablespoons |
| Butter (unsalted) | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Baby spinach, chopped | 1 cup |
| Mushrooms (button or cremini), sliced | 1 cup |
| Cream cheese (whipped preferred) | 1 cup |
| Mozzarella cheese, shredded | 1 cup |
| Parmesan cheese, grated | ¼ cup |
| Whole milk | 4–5 tablespoons |
| Salt & black pepper | To taste |
| Paprika | Optional, for topping |
| Fresh parsley | Optional, for garnish |
These ingredients blend into a luxurious, creamy filling that sits perfectly inside a crisped potato shell.
Tools and Smart Substitutions
Essential Kitchen Tools:
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Baking sheet
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Large mixing bowl
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Skillet
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Potato masher or fork
Helpful Substitutions:
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Cream cheese: Swap with sour cream or ricotta for a tangy twist.
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Mushrooms: Portobellos or shiitakes add depth.
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Mozzarella: Try gruyère or fontina for a stronger flavor profile.
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Milk: Almond or oat milk work great if you’re dairy-free.
If you’re already enjoying dishes like these Spinach and Feta Stuffed Phyllo Tarts or Roasted Beet and Feta Salad, this recipe will feel like a natural extension of your favorites.
Cooking Instructions & Kitchen Tips
Step-by-Step Method
Step 1 – Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick each with a fork. Place them directly on the oven rack and bake for 60–70 minutes until fork-tender. Let cool slightly.
Step 2 – Sauté the Vegetables
In a skillet, heat olive oil and butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms and cook for 5–6 minutes until golden. Add spinach and cook for 1–2 minutes until wilted. Season with salt and pepper. Set aside.
Step 3 – Make the Filling
Slice baked potatoes in half lengthwise. Carefully scoop out the flesh, leaving about ¼ inch of shell. In a large bowl, mash the potato flesh with cream cheese, half the mozzarella, and all the Parmesan. Fold in the sautéed mushroom-spinach mixture. Add milk a tablespoon at a time until creamy.
Step 4 – Stuff & Bake
Preheat oven to 375°F (190°C). Spoon the filling back into the shells. Top with remaining mozzarella and a dusting of paprika. Place on a lined baking sheet and bake for 12–15 minutes until cheese is melted and golden.
Tips to Nail It Every Time
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Don’t skip seasoning the filling—it makes all the difference.
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Always use freshly grated cheese if possible for maximum meltiness.
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Press out excess liquid from spinach for a creamier texture.
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Want more crunch? Sprinkle breadcrumbs on top before baking.
Serving Suggestions, Storing & Pairing Ideas
What to Serve with Stuffed Baked Potatoes
These are filling enough to stand alone, but they’re even better with a few well-matched dishes. I often serve them alongside my Baked Spinach Mushroom Quesadillas or a refreshing Roasted Zucchini Salad with Feta for contrast.
Here are some additional pairing suggestions:
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Fresh cucumber tomato salad
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Chilled white wine or lemon iced tea
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A light soup like butternut squash or tomato basil
How to Store & Reheat
Leftovers? You’re in luck—these reheat beautifully.
To Store:
Place cooled potatoes in an airtight container and refrigerate for up to 4 days.
To Reheat:
Bake in a 375°F oven for 10–12 minutes or until hot through. Avoid the microwave if you want to keep the skin crispy.
Want to freeze them? Wrap each cooled stuffed potato tightly in foil and freeze for up to 3 months. Reheat directly from frozen at 350°F for 25–30 minutes.
FAQ: Common Questions About This Recipe
Can I use sweet potatoes instead?
Absolutely. Their natural sweetness pairs beautifully with spinach and cheese.
Can I make this dairy-free?
Yes! Swap butter for vegan margarine, use plant-based cream cheese and vegan shredded cheese.
What mushrooms work best?
Cremini and button mushrooms are classic, but feel free to get fancy with shiitake or portobello.
How can I make this gluten-free?
The recipe is naturally gluten-free! Just ensure your cheese and spices are certified gluten-free.
Do I need to peel the potatoes?
No need—the skins crisp up beautifully and hold the filling.
Conclusion: A Dish That Delivers on Comfort and Flavor
These Mushroom, Spinach & Cheese Stuffed Baked Potatoes are the kind of dish that keeps people coming back for seconds. They’re warm, satisfying, and endlessly versatile. Whether you’re trying something new or cooking from memory, this recipe fits right in.
You might also enjoy my Creamy Ricotta and Spinach Stuffed Sweet Potatoes or these Twice Baked Sweet Potatoes with Spinach—they’re perfect next steps if you’re loving the stuffed potato theme.
Print
Mushroom, Spinach & Cheese Stuffed Baked Potatoes
- Total Time: 105
- Yield: 6–12 servings
- Diet: Vegetarian
Description
These Mushroom, Spinach & Cheese Stuffed Baked Potatoes are a comforting, satisfying vegetarian main or side, packed with sautéed vegetables, mashed potato, and melty cheeses, all nestled inside a crispy potato skin.
Ingredients
• 6 Russet potatoes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup baby spinach, chopped
• 1 cup mushrooms, sliced (button or cremini)
• 1 cup whipped cream cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 4–5 tablespoons whole milk
• Salt and pepper to taste
• Paprika and parsley (optional for garnish)
Instructions
1. Preheat oven to 400°F. Scrub and prick potatoes with a fork. Bake directly on the rack for 60–70 minutes or until tender. Let cool slightly.
2. Meanwhile, heat olive oil and butter in a skillet. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add mushrooms and cook until golden, about 5–6 minutes. Stir in chopped spinach and cook until wilted. Season with salt and pepper.
4. Slice baked potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving about 1/4 inch of shell.
5. Mash the potato flesh with cream cheese, half the mozzarella, and all of the parmesan cheese. Mix in sautéed vegetables.
6. Add milk gradually until creamy. Adjust salt and pepper to taste.
7. Spoon the mixture back into the potato shells. Sprinkle remaining mozzarella and a dash of paprika on top.
8. Bake at 375°F for 12–15 minutes until heated through and cheese is bubbly.
9. Garnish with fresh parsley before serving.
Notes
– You can substitute cream cheese with sour cream or ricotta.
– Add breadcrumbs on top for extra crunch.
– These reheat well and can be frozen for up to 3 months.
– Use vegan cheese and plant-based milk to make it dairy-free.
– Try with sweet potatoes for a flavorful variation.
- Prep Time: 30
- Cook Time: 75
- Method: Oven Baked
- Cuisine: American