There is something truly comforting and delightful about a hearty baked potato, and this Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe takes that classic to a whole new level. Combining the earthy flavors of sautéed mushrooms, the fresh brightness of spinach, and the rich creaminess of melted cheese, this dish offers a perfect balance of textures and tastes. It’s not only a wonderful vegetarian-friendly meal but also a crowd-pleaser that feels special enough for weekend dinners yet straightforward for busy weeknights. Once you try this recipe, it’s going to be one of those comforting favorites you return to again and again.
Ingredients You’ll Need
This recipe is built from simple, wholesome ingredients that each play an important role in making the final dish flavorful and satisfying. From the fluffy baked potato base to the creamy, cheesy filling, every item adds a unique texture or flavor that brings the whole dish to life.
- 4 large russet potatoes: The perfect sturdy and fluffy potato for baking and scooping out.
- 2 tablespoons olive oil: Used to coat the potatoes, ensuring crisp skin and delicious golden color.
- Salt and pepper: Essential seasonings to bring out the natural flavors.
- 1 tablespoon olive oil or vegan butter: For sautéing garlic, mushrooms, and spinach to infuse rich flavor.
- 1 cup fresh spinach, chopped: Adds vibrant color and a mild, fresh taste.
- 1 cup mushrooms, diced: Earthy and meaty, they add depth and texture.
- 3 garlic cloves, minced: Brings aromatic warmth that wakes up the filling.
- ½ cup sour cream (or vegan sour cream): Creates creamy richness in the filling.
- ½ cup shredded cheddar cheese (or vegan cheese): Melts beautifully for gooey, cheesy goodness.
- ¼ cup grated Parmesan (optional): Adds a sharp, nutty flavor or substitute nutritional yeast for vegan tastes.
- 2 tablespoons milk (or plant-based milk, unsweetened): Helps achieve a smooth, creamy potato mixture.
- ½ teaspoon smoked paprika: A subtle smoky note that perfects the flavor profile.
- ½ teaspoon onion powder: Enhances the savory taste of the filling.
- 2 tablespoons chopped chives for garnish: Adds a fresh, mild onion flavor and a pop of color to finish.
How to Make Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe
Step 1: Prepare and Bake the Potatoes
Start by preheating your oven to 400°F (200°C), then wash and scrub your russet potatoes thoroughly. Poke several holes in each potato with a fork—this helps steam escape during baking and prevents bursting. Rub each potato with olive oil and sprinkle with salt and pepper to ensure the skins crisp up beautifully. Place them directly on the oven rack or a baking sheet and bake for 50 to 60 minutes until the skins are golden and a fork easily pierces the flesh. If you prefer air frying, set the temperature to 375°F and cook for about 35–40 minutes, flipping once halfway through for even cooking.
Step 2: Sauté the Spinach, Cheese, and Mushrooms Filling
While the potatoes bake, heat olive oil or vegan butter in a skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Introduce the diced mushrooms and cook for 5 minutes, stirring occasionally to let them release their juices and develop a lovely, rich flavor. Next, toss in the chopped spinach and cook just long enough for it to wilt, about 2 to 3 minutes. Once done, remove the skillet from heat and set aside to cool slightly.
Step 3: Scoop and Mix the Filling
When your baked potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about a quarter inch of potato attached to the skin to keep the shell sturdy. Place the scooped potato in a bowl and mash it with the sour cream, shredded cheddar cheese, milk, smoked paprika, and onion powder. Then fold in the sautéed spinach and mushroom mixture. Taste and season with salt and pepper as needed. This combination makes the filling irresistibly creamy, cheesy, and full of fresh veggie flavor.
Step 4: Stuff and Bake Again
Fill the hollowed potato skins generously with the mashed filling and mound it slightly for a beautiful presentation. If you like, sprinkle some extra cheese on top for that perfect golden-bubbly finish. Return the stuffed potatoes to the oven at 375°F and bake for 15 to 20 minutes until the tops are melted and golden. For air fryer fans, 10 to 12 minutes will do the trick. Alternatively, for a casserole style, place all the stuffed potato halves in a greased baking dish, cover loosely with foil, bake for 15 minutes, then uncover and bake another 10 minutes to develop a beautifully browned crust.
Step 5: Garnish and Serve
Remove the baked potatoes from the oven and finish with a sprinkle of freshly chopped chives for a pop of color and gentle onion flavor. Serve them warm and watch everyone’s eyes light up with delight. The combination of crisp potato skin and the creamy, flavorful filling is utterly irresistible.
How to Serve Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe
Garnishes
Fresh herbs like chopped chives or parsley add both visual appeal and bright notes that balance the richness of the cheese. A light drizzle of extra olive oil or a spoonful of sour cream on top can elevate the flavors even more. For a touch of indulgence, sprinkle some extra grated Parmesan or a dash of smoked paprika on top right before serving.
Side Dishes
This dish pairs wonderfully with crisp green salads, roasted vegetables, or a tangy coleslaw to cut through the creamy textures. A bowl of tomato soup or a light lentil salad can round out the meal nicely. Because these baked potatoes are hearty, you can keep sides simple but fresh.
Creative Ways to Present
For a fun twist, try serving these potatoes as individual portions at a dinner party, placing them on a platter garnished with fresh herbs and edible flowers. You can scoop the filling into small individual ramekins and bake as mini gratins too. For a family-style meal, arranging stuffed potatoes in a casserole dish lets everyone dig in and enjoy the melty, bubbly goodness together.
Make Ahead and Storage
Storing Leftovers
Leftover baked potatoes with spinach, cheese, and mushrooms can be stored in an airtight container in the fridge for up to 3 days. To maintain their freshness, keep the potatoes and any garnishes separate until ready to serve again.
Freezing
This Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe freezes well if you want to prepare in advance. After baking and cooling, wrap each stuffed potato tightly in plastic wrap and place in a freezer-safe container. They will keep for up to two months.
Reheating
To reheat, thaw overnight in the refrigerator, then bake in the oven at 350°F for about 20 minutes until thoroughly warmed and the cheese is bubbly again. You can also reheat in an air fryer for 8 to 10 minutes for crispier skin. Avoid microwaving, which can make the texture soggy.
FAQs
Can I use other types of potatoes for this recipe?
Russets are ideal due to their fluffy interior and sturdy skin, but Yukon Golds can work if you prefer a creamier texture. Just ensure they are large enough to hold the filling well.
Is it possible to make this recipe vegan?
Absolutely! Use vegan butter or olive oil, plant-based sour cream and cheeses, and nutritional yeast instead of Parmesan for a delicious vegan version without losing the creamy, cheesy character.
Can I prepare the filling ahead of time?
Yes, the spinach, mushroom, and cheese filling can be made a day in advance and refrigerated. Just fill and bake the potatoes when ready to serve for best freshness.
How spicy is this dish?
This recipe is mild with a gentle smoky flavor from paprika. You can increase the heat by adding a pinch of cayenne or chili flakes to taste if you like some spice.
Can I add other vegetables to the filling?
Definitely! Feel free to mix in sautéed onions, bell peppers, or even some corn to add extra color and flavor. Just be sure to cook them beforehand to avoid excess moisture.
Final Thoughts
Making this Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe is like creating a warm, cheesy hug on a plate. It brings together simple yet delicious ingredients in a way that delights the senses and makes for a satisfying meal. Whether you’re cooking for family, friends, or just yourself, it’s a comforting classic that’s easy to love and even easier to make. I can’t wait for you to give it a try and enjoy every cheesy, flavorful bite!
Print
Baked Potatoes with Spinach, Cheese, and Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe features hearty baked russet potatoes filled with a flavorful mixture of sautéed spinach, mushrooms, garlic, and creamy cheeses. Perfect as a comforting vegetarian main or side dish, these stuffed potatoes are crispy on the outside and rich with a cheesy, smoky, and savory filling. The recipe includes options for using vegan substitutes, making it adaptable for various dietary preferences.
Ingredients
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 vegan version)
- 2 tablespoons milk (or plant-based milk, unsweetened)
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 2 tablespoons chopped chives for garnish
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Poke each potato several times with a fork, then coat them evenly with olive oil, salt, and pepper to ensure a crispy skin. Place the potatoes directly on the oven rack or a baking sheet and bake for 50–60 minutes until tender when pierced with a fork. Alternatively, you can air fry at 375°F for 35–40 minutes, flipping halfway through.
- Sauté the Vegetables: While the potatoes are baking, heat the olive oil or vegan butter in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add the diced mushrooms and cook for about 5 minutes until they release their moisture and soften. Stir in the chopped spinach and cook until wilted. Remove from heat and set aside to cool slightly.
- Scoop and Prepare the Filling: Once the baked potatoes are cool enough to handle, cut each one in half lengthwise. Carefully scoop out the insides, leaving about ¼ inch of potato attached to the skin to maintain structure. In a bowl, mash the scooped potato flesh with sour cream, shredded cheddar cheese, milk, smoked paprika, and onion powder. Fold in the sautéed spinach and mushroom mixture, and season with additional salt and pepper to taste.
- Fill the Potato Skins: Spoon the mashed potato mixture back into the hollowed potato skins, mounding the filling slightly above the edges. For extra cheesiness, sprinkle some additional shredded cheese on top if desired.
- Final Bake: Place the stuffed potatoes on a baking sheet and bake in the oven at 375°F for 15–20 minutes until the tops are golden and bubbly. Alternatively, air fry for 10–12 minutes. For a casserole variation, arrange stuffed potatoes in a greased baking dish, cover with foil, bake for 15 minutes, then remove the foil and bake for an additional 10 minutes to brown the tops.
- Garnish and Serve: Garnish the baked stuffed potatoes with freshly chopped chives and serve warm as a delicious vegetarian meal or side dish.
Notes
- You can substitute sour cream and cheese with vegan alternatives for a plant-based version.
- Adjust the seasoning with salt, pepper, or additional spices like smoked paprika depending on taste preferences.
- If in a hurry, air frying the potatoes and final bake can reduce cooking time.
- Leftover scooped potato can be used in soups or mashed potato dishes to avoid waste.
- Use cremini mushrooms for earthier flavor or button mushrooms for a milder taste.
