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Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe

Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe
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★★★★★

4.7 from 5 reviews

These Baked Potatoes with Spinach, Cheese, and Mushrooms make a delicious and hearty meal or side dish. Perfectly baked russet potatoes are filled with a creamy mixture of sautéed spinach, mushrooms, garlic, and melted cheese, seasoned with smoked paprika and onion powder. This recipe offers flexibility with dairy or vegan alternatives, making it suitable for various dietary preferences.

Ingredients

Scale

For the Potatoes:

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Filling:

  • 1 tablespoon olive oil or vegan butter
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms (cremini or button), diced
  • 3 garlic cloves, minced
  • ½ cup sour cream (or vegan sour cream)
  • ½ cup shredded cheddar cheese (or vegan cheese)
  • ¼ cup grated Parmesan (optional, or use nutritional yeast for a vegan twist)
  • 2 tablespoons milk (or plant-based milk, unsweetened)
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 2 tablespoons chopped chives for garnish

Instructions

  1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then dry them. Poke each potato several times with a fork to allow steam to escape while baking. Coat the potatoes evenly with olive oil, then sprinkle with salt and pepper. Place them directly on the oven rack to bake for 50–60 minutes until tender inside and crispy on the outside. Alternatively, cook in an air fryer at 375°F (190°C) for 35–40 minutes, flipping halfway through.
  2. Sauté the Spinach and Mushrooms: While the potatoes are baking, heat olive oil or vegan butter in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Add the diced mushrooms and cook until softened, about 5 minutes. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
  3. Scoop and Mash: When the baked potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the insides, leaving about ¼ inch of potato attached to the skin to keep them sturdy. Place the scooped potato flesh into a large mixing bowl. Mash the potato with sour cream, shredded cheddar cheese, milk, smoked paprika, and onion powder until creamy. Fold in the sautéed spinach and mushroom mixture. Taste and adjust seasoning with salt and pepper as needed.
  4. Fill and Serve: Spoon the creamy spinach and mushroom mixture back into the potato skins, filling them generously. Garnish with chopped chives. Serve warm as a satisfying side dish or a light main course.

Notes

  • You can make this recipe fully vegan by using vegan sour cream, vegan cheese, plant-based milk, and replacing Parmesan with nutritional yeast.
  • For crispier skins, finish the stuffed potatoes under the broiler for 2-3 minutes before serving.
  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
  • Feel free to add cooked bacon or sausage for a non-vegetarian option.
  • Adjust the amount of garlic and spices to your taste preferences.

Nutrition

Keywords: baked potatoes, spinach, mushrooms, cheese, vegetarian, side dish, healthy potatoes, comfort food

Find it online: https://dinewithlily.com/baked-potatoes-with-spinach-cheese-and-mushrooms-recipe/