Spinach Cheese Mushroom Potatoes (Print Version)
# Ingredients:
→ For the Potatoes
01 -
4 large russet potatoes
02 -
2 tablespoons olive oil
03 -
Salt and pepper to taste
→ For the Filling
04 -
1 tablespoon olive oil or vegan butter
05 -
1 cup fresh spinach, chopped
06 -
1 cup mushrooms (cremini or button), diced
07 -
3 garlic cloves, minced
08 -
½ cup sour cream (or vegan sour cream)
09 -
½ cup shredded cheddar cheese (or vegan cheese)
10 -
¼ cup grated Parmesan (optional, or nutritional yeast for vegan option)
11 -
2 tablespoons milk (or unsweetened plant-based milk)
12 -
½ teaspoon smoked paprika
13 -
½ teaspoon onion powder
14 -
2 tablespoons chopped chives for garnish
# Instructions:
01 -
Preheat oven to 400°F (200°C). Wash and scrub potatoes, then dry thoroughly. Poke each potato several times with a fork to allow steam to escape. Coat with olive oil, sprinkle with salt and pepper, and place directly on the oven rack. Bake for 50-60 minutes, until tender with crisp skin.
02 -
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add diced mushrooms and cook until softened, about 5 minutes. Add chopped spinach and stir until wilted, about 2 minutes. Remove from heat and set aside.
03 -
Once potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving about ¼ inch of potato attached to the skin. Place the scooped potato flesh in a large mixing bowl. Mash with sour cream, shredded cheese, milk, paprika, and onion powder. Stir in the sautéed spinach and mushroom mixture. Season with salt and pepper to taste.
04 -
Generously fill the potato skins with the creamy mixture, mounding it slightly. Sprinkle with additional cheese if desired.
05 -
Place the stuffed potatoes on a parchment-lined baking sheet. Bake at 375°F (190°C) for 15-20 minutes, until tops are golden and bubbly.
06 -
Sprinkle finished potatoes with fresh chives before serving warm as a main dish or hearty side.
# Notes:
01 -
For air fryer baking, cook potatoes at 375°F (190°C) for 35-40 minutes, flipping halfway.
02 -
Air fryer option for second bake: Cook stuffed potatoes at 375°F (190°C) for 10-12 minutes until tops are crisp.
03 -
Casserole option: Arrange stuffed potatoes in a lightly greased dish, add extra cheese if desired, cover with foil and bake at 375°F (190°C) for 15 minutes, then uncover and bake 10 minutes more.