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