Baked Potatoes Spinach Cheese Mushrooms (Print View)

Fluffy baked potatoes paired with creamy spinach, mushrooms, and cheese for a comforting meal.

# Components:

→ For the Potatoes

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt to taste
04 - Black pepper to taste

→ For the Filling

05 - 1 tablespoon olive oil or vegan butter
06 - 1 cup fresh spinach, chopped
07 - 1 cup cremini or button mushrooms, diced
08 - 3 garlic cloves, minced
09 - 1/2 cup sour cream or vegan sour cream
10 - 1/2 cup shredded cheddar cheese or vegan cheese
11 - 1/4 cup grated Parmesan cheese or nutritional yeast
12 - 2 tablespoons milk or unsweetened plant-based milk
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon onion powder
15 - Additional salt and pepper to taste
16 - 2 tablespoons chopped chives for garnish

# Directions:

01 - Preheat oven to 400°F. Wash, scrub, and dry potatoes. Pierce several times with a fork, coat with olive oil, season with salt and pepper, and set directly on the oven rack.
02 - Bake potatoes for 50 to 60 minutes or until tender with crisp skins. For air fryer, cook at 375°F for 35 to 40 minutes, turning halfway through.
03 - While potatoes bake, heat olive oil or vegan butter in a skillet on medium. Sauté minced garlic for 1 to 2 minutes, add diced mushrooms, cook until softened—about 5 minutes—then stir in chopped spinach until wilted, about 2 minutes. Remove from heat.
04 - Once potatoes are cool enough to handle, halve lengthwise. Gently scoop out flesh, leaving about 1/4 inch shell. Transfer potato flesh to a bowl.
05 - Mash potato flesh with sour cream, shredded cheddar, milk, smoked paprika, and onion powder. Fold in sautéed vegetables. Season filling with additional salt and pepper if needed.
06 - Generously fill the reserved potato skins with the prepared mixture, slightly mounding each portion. Top with extra cheese if desired.
07 - Place filled potatoes on a parchment-lined baking sheet. Bake at 375°F for 15 to 20 minutes until tops are golden and bubbly. For air fryer, cook at 375°F for 10 to 12 minutes. For casserole method, arrange potatoes in a greased dish, optionally sprinkle more cheese, cover with foil, bake at 375°F for 15 minutes, then uncover and bake for 10 minutes more.
08 - Sprinkle potatoes with fresh chives. Serve immediately as a main course or a hearty side.

# Expert Advice:

01 -
  • Uses common, easy-to-find ingredients found at any grocery store
  • Naturally vegetarian and easily adapted to be vegan or gluten-free
  • Ideal for prepping ahead for dinners or potlucks
  • Hearty enough for a main dish, but also amazing as a side
02 -
  • Perfect for make-ahead preparation and busy weeknights
  • Rich in fiber and protein from both potatoes and vegetables
  • Stores beautifully and reheats without losing texture
03 -
  • Always let potatoes cool before scooping to keep the skins intact
  • Use up leftover bits of cooked veggies or greens in the filling for no-waste cooking
  • Roast the garlic with the potatoes for an even sweeter flavor throughout

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