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

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 vegan version)
2 tablespoons milk (or plant-based milk, unsweetened)
½ teaspoon smoked paprika
½ teaspoon onion powder
2 tablespoons chopped chives for garnish

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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.