Save These twice-baked potatoes filled with spinach, cheese, and mushrooms are pure comfort food, with a deliciously creamy filling tucked inside perfectly crisped skins. When I want a meal that feels both cozy and impressive, I turn to this recipe which always wins over kids, guests, and even picky eaters. Every bite brings together earthy mushrooms, gooey cheese, tender spinach, and the unmistakable fluffiness of well-baked potato.
The first time I made these, my kitchen filled with the most comforting aroma and my family barely waited for them to cool. Now it is on repeat for cozy nights and special occasions alike.
Ingredients
- Russet potatoes: provide sturdy skins and fluffy interiors perfect for double baking. Choose large, firm potatoes with no soft spots or sprouts
- Olive oil: ensures crisp skins and adds a subtle flavor. Use a good quality extra-virgin variety
- Fresh spinach: infuses vibrant color and contributes a gentle earthiness. Choose bright, unwilted leaves
- Mushrooms: add savory depth. Cremini or button mushrooms work best for mild, earthy notes
- Garlic cloves: bring aroma and a kick of flavor. Select firm, unblemished cloves
- Sour cream: makes the filling tangy and creamy. Full-fat or plant-based options are both great
- Shredded cheddar cheese: melts beautifully and tastes rich. Try to grate it yourself for best melting
- Grated Parmesan: boosts savory umami. Nutritional yeast is a wonderful vegan alternative
- Milk: ensures the filling is smooth and holds together. Opt for unsweetened plant-based milk if preferred
- Smoked paprika: adds a gentle smokiness. Search for a deep red color and fresh scent
- Onion powder: rounds out flavor without extra chopping
- Chopped chives: bring brightness and fresh green flavor for garnish. Choose firm, vibrant green stalks
Instructions
- Prepare the Potatoes:
- Preheat your oven to 400°F. Wash and scrub your potatoes thoroughly to remove all grit. Dry completely. Use a fork to prick the potatoes to let steam escape with baking. Rub each potato all over with olive oil then generously sprinkle all sides with salt and pepper. Arrange directly on oven rack for even circulation. Bake until entirely tender and the skins feel crisp—it usually takes about an hour. For air fryer, bake at 375°F for a little less time and flip halfway.
- Sauté the Spinach and Mushrooms:
- While potatoes bake, set a skillet over medium heat and pour in olive oil. Once hot but not smoking, add garlic. Stir gently until it starts to smell aromatic but not browned. Add mushrooms. Cook while occasionally stirring until the mushrooms soften and release their juice. Introduce spinach to the pan and stir until wilted and vibrant. Remove from heat and let cool.
- Scoop and Mash:
- Take baked potatoes from oven and let sit briefly until cool enough to handle. Slice each potato lengthwise to form two halves. With a large spoon, scoop out the centers gently, but leave a border of potato attached to the skin so the shell holds up. Place the scooped flesh in a big bowl. Mash this potato well, folding in sour cream, most of the cheese, milk, smoked paprika, and onion powder. Add the sautéed spinach and mushrooms. Taste, then season with extra salt and pepper if needed.
- Stuff the Potatoes:
- Take your potato shells and heap generous spoonfuls of the creamy mixture into each, mounding it slightly over the top for loads of filling. Sprinkle with more cheese if you like a gooey crust.
- Bake Again:
- Oven method Place all stuffed potatoes on a parchment-lined baking tray. Bake at 375°F until hot through and tops are bubbling and golden. Air fryer method Place stuffed halves in your air fryer basket, cooking until the tops are toasty. Casserole option Arrange filled potato halves in a casserole dish, sprinkle extra cheese if desired, cover to heat through, then bake uncovered for browning at the end.
- Garnish and Serve:
- Scatter lots of fresh chives across the tops for a burst of fresh green flavor and cheerful color. Serve the potatoes warm as their own hearty meal or alongside your favorite main course.
Save I am always inspired by mushrooms in this recipe. Their savory flavor pulls the filling together and soaks up all that cheesy goodness. Picky eaters in my family have always warmed up to spinach as soon as it is mixed into creamy potatoes and cheese.
Storage Tips
These stuffed potatoes will keep for three days stored in an airtight container in the refrigerator. Gently reheat in the oven to revive the crispy skin. If short on time, you can microwave on a lower power to avoid drying the filling. For longer storage, freeze already stuffed but unbaked halves. Thaw in the fridge overnight then bake straight from the fridge until completely hot through.
Ingredient Substitutions
Swap cheddar cheese for mozzarella or pepper jack for a different flavor twist. For a full dairy-free version, use plant-based sour cream and cheese. Nutritional yeast makes a great substitute for parmesan and adds a nutty, cheesy note. If you have frozen spinach, just thaw and squeeze well to get rid of excess water before adding.
Serving Suggestions
Serve as the star with a crisp salad or next to a pot of soup for a complete meal. These are also a standout on a holiday buffet or as a hearty addition to brunch. For extra flair, serve atop sautéed greens or a nest of arugula.
Cultural and Historical Context
Twice-baked potatoes have their roots in European comfort food cooking and rose to popularity in the United States mid-20th century. Bringing together wholesome potatoes, creamy dairy, and vegetables speaks to traditional farmhouse fare meant to fill and satisfy all appetites.
Seasonal Adaptations
Swap spinach for kale or chard in winter for a heartier bite Add roasted sweet peppers when in season for a burst of color and sweetness Try wild mushrooms from local farmers markets as a special fall upgrade
Success Stories
My extended family once requested these potatoes for Thanksgiving instead of mashed potatoes and now it is a yearly tradition. Even friends who do not like mushrooms go back for seconds when they taste how all the ingredients blend together. Making a double batch means guaranteed leftovers and happy lunches the next day.
Freezer Meal Conversion
Fill and stuff potatoes as usual but stop before the second bake. Cool completely, then wrap each half tightly or place them in a freezer-friendly container. Label and freeze up to two months. To cook from frozen, bake at 350°F until piping hot, adding extra cheese at the end if desired.
Save Serve piping hot and watch them disappear—these twice-baked potatoes are always a crowd pleaser and keep well for delicious leftovers.
Recipe FAQ
- → Can I use different types of potatoes?
Russet potatoes are best due to their starchy texture and sturdy skins, but Yukon Golds may also work if that's what you have on hand.
- → What vegan substitutions work well?
Swap regular dairy for plant-based butter, sour cream, cheese, and unsweetened milk. Nutritional yeast can boost flavor, too.
- → How do I prevent the skins from tearing?
Leave about 1/4 inch of potato attached to the skin when scooping to keep the shell intact.
- → Can these be made ahead of time?
Yes! Assemble up to the final bake, then chill. Bake right before serving for best flavor and texture.
- → What pairings work well with this dish?
These are delicious with green salads, roasted veggies, hearty soups, or alongside holiday main courses.
- → Can I add other vegetables to the filling?
Absolutely. Try diced peppers, caramelized onions, or even veggie bacon for extra flavor and texture.