Stuffed Potatoes With Veggies

This hearty twice-baked potato recipe transforms ordinary baked potatoes into a complete meal with a creamy spinach and mushroom filling. The crispy potato skins cradle a fluffy, flavorful center that's both comforting and nutritious.

I first created these stuffed potatoes during a particularly cold winter when we needed something substantial yet simple. My family was immediately hooked, and now they've become our go to meal when we want something satisfying that doesn't require constant attention in the kitchen.

Ingredients

• Russet potatoes: The starchy texture creates the perfect fluffy interior and sturdy shell. Look for firm potatoes of similar size for even baking
• Fresh spinach: Packed with nutrients and adds beautiful color. Use baby spinach for milder flavor or regular spinach for more earthiness
• Cremini mushrooms: Their meaty texture and earthy flavor add depth. Choose firm mushrooms with closed caps
• Garlic: Fresh minced garlic provides aromatic foundation. Select firm bulbs without sprouting
• Sour cream: Creates creamy richness and slight tanginess that balances the earthiness
• Cheddar cheese: Adds sharp flavor and creates that irresistible gooey quality. Freshly grated melts much better than pre packaged
• Parmesan cheese: Provides savory depth and subtle nuttiness. Grate it fresh for best flavor
• Smoked paprika: Secret ingredient that adds subtle smokiness. Spanish varieties offer the most authentic flavor

Step-by-Step Instructions

Prepare the Potatoes:

Thoroughly clean russet potatoes under running water, scrubbing away any dirt from the skin. Dry completely with a kitchen towel to ensure the oil adheres properly and the skin gets crispy. Pierce each potato 8 to 10 times with a fork, creating deep enough holes to prevent the potatoes from bursting during baking. Coat each potato generously with olive oil using your hands to ensure even coverage. Season liberally with salt and pepper, pressing slightly so the seasonings adhere. Place directly on the middle oven rack at 400°F for optimal air circulation. Look for skin that wrinkles slightly and yields to gentle pressure when done, usually 50 to 60 minutes depending on size.

Sauté the Filling:

While potatoes bake, warm a heavy bottomed skillet over medium heat until you can feel heat radiating when your hand hovers above it. Add olive oil and swirl to coat. Add minced garlic and cook for exactly 60 to 90 seconds until fragrant but not browned, as burnt garlic turns bitter. Add mushrooms in a single layer, allowing them to sit undisturbed for 2 minutes to develop caramelization before stirring. Continue cooking for 3 more minutes until they release their moisture and begin to brown. Add spinach in batches if necessary, stirring constantly as it wilts down to about one tenth of its original volume. Season with a pinch of salt and pepper, then remove from heat immediately to preserve the bright green color.

Create the Filling Mixture:

Once potatoes are cool enough to handle but still warm, cut them lengthwise and scoop out the flesh using a spoon, leaving about a quarter inch border attached to the skin for structure. Transfer the potato flesh to a large mixing bowl and mash with a fork or potato masher until mostly smooth with some small lumps for texture. Fold in sour cream, milk, and cheeses while the potato is still warm so the cheese gently melts and incorporates. Add the spinach mushroom mixture and seasonings, gently combining until just incorporated to avoid overworking the potatoes, which can make them gluey.

Stuff and Bake Again:

Spoon the filling generously into each potato skin, slightly mounding the top for a rustic appearance. Don't press too firmly to maintain the light, fluffy texture. Sprinkle additional cheese on top if desired for an extra golden crust. Place the stuffed potatoes on a parchment lined baking sheet to catch any drips and prevent sticking. Bake at 375°F until the filling is heated through and the tops develop a golden, slightly crispy texture, about 15 to 20 minutes. Look for bubbling around the edges and light browning on the peaks of the filling as indicators of doneness.

Pin it

Russet potatoes are truly the cornerstone of this recipe. I discovered their superiority for twice baked potatoes after experimenting with several varieties. The high starch content creates that perfect fluffy interior while maintaining enough structure to hold the filling. One memorable Christmas, my aunt decided to substitute Yukon Golds, and while delicious, they simply didn't have that classic twice baked potato experience we all craved.

Make-Ahead Options

These twice baked potatoes excel as a make ahead dish. You can prepare them completely up to the second baking, then refrigerate for up to 2 days. When ready to serve, simply add an extra 5 to 7 minutes to the final baking time. For longer storage, freeze the assembled but unbaked stuffed potatoes individually on a baking sheet, then transfer to airtight containers once frozen. They'll keep for up to 3 months. Thaw overnight in the refrigerator before the final baking, adding about 10 minutes to the baking time.

Variations Worth Trying

Transform this versatile recipe by swapping ingredients based on seasonal availability or dietary preferences. Replace spinach with kale or Swiss chard for different nutritional profiles and flavors. Mushroom varieties can dramatically change the character of the dish. Portobellos offer meatiness, shiitakes provide umami depth, and oyster mushrooms add delicacy. For a protein boost, add crumbled bacon, shredded rotisserie chicken, or black beans. Dairy alternatives work beautifully, with cashew cream replacing sour cream and nutritional yeast adding cheesy flavor for vegan versions.

Serving Suggestions

Serve these stuffed potatoes as a vegetarian main course alongside a simple green salad dressed with lemon vinaigrette for a refreshing contrast to the rich potatoes. For a more substantial meal, pair with a side of roasted vegetables like Brussels sprouts or carrots that can cook at the same temperature during the final baking. If serving as a side dish, these potatoes complement roasted chicken, grilled steak, or baked fish beautifully. A dollop of additional sour cream or Greek yogurt on top adds a cool, tangy finish that balances the warm, savory filling.

Pin it

Enjoy these hearty twice-baked potatoes as an unforgettable addition to your next meal!

Frequently Asked Questions

→ Can I make these stuffed potatoes ahead of time?

Yes! You can prepare the potatoes through the stuffing stage, then refrigerate them covered for up to 2 days. When ready to serve, bake them at 375°F for 25-30 minutes until heated through and golden on top.

→ What other vegetables work well in the filling?

Bell peppers, caramelized onions, broccoli, corn, or sun-dried tomatoes all make excellent additions or substitutions. Just make sure to cook vegetables with high water content thoroughly before adding to avoid a soggy filling.

→ How can I make this dish more protein-rich?

Add cooked bacon bits, shredded chicken, ground beef, or for vegetarian options, incorporate black beans or chickpeas. Tempeh or tofu can also work well for plant-based protein boosts.

→ What's the best way to reheat leftover stuffed potatoes?

For best results, reheat in a 350°F oven for 15-20 minutes until heated through. While microwaving works in a pinch (2-3 minutes), it won't maintain the crispy exterior. The air fryer is excellent for reheating at 350°F for 5-7 minutes.

→ Can I freeze these stuffed potatoes?

Yes, these freeze well! After stuffing but before the final bake, wrap each potato individually in foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F for 25-30 minutes until hot throughout and golden on top.

→ What can I serve with these stuffed potatoes?

These potatoes work wonderfully alongside a simple green salad, roasted vegetables, or grilled protein. For a lighter meal, pair with a soup. They're substantial enough to serve as a main dish with just a side salad.