Description
Delicious baked potatoes stuffed with a creamy mixture of sautéed spinach, mushrooms, and cheeses, perfect as a comforting vegetarian main or side dish. These baked potatoes are crispy on the outside and tender inside, enhanced with smoked paprika and garlic for extra flavor.
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 (like 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 a vegan twist)
- 2 tablespoons milk (or plant-based milk, unsweetened)
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 2 tablespoons chopped chives for garnish
Instructions
- Prepare and bake the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. Poke each potato several times with a fork to allow steam to escape. Coat each potato with olive oil, and sprinkle with salt and pepper to taste. Place them directly on the oven rack or on a baking sheet and bake for 50 to 60 minutes until tender when pierced with a fork. Alternatively, you can air fry at 375°F for 35 to 40 minutes, flipping halfway through cooking for even crispiness.
- Sauté the filling vegetables: While the potatoes are baking, heat olive oil or vegan butter in a skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant. Add diced mushrooms and cook for about 5 minutes until they release their moisture and begin to brown. Stir in the chopped spinach and cook just until wilted. Remove the skillet from heat and set aside to cool slightly.
- Scoop and prepare the potato filling: Once the baked potatoes are cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the insides, leaving about a ¼-inch thick shell so the skins remain sturdy. Place the scooped potato flesh in a mixing bowl and mash with sour cream, shredded cheddar cheese, milk, smoked paprika, and onion powder. Add the sautéed spinach and mushroom mixture and stir gently until combined. Taste and adjust seasoning with salt and pepper as needed.
- Fill the potato skins: Spoon the mashed potato and vegetable mixture back into each potato shell, mounding the filling slightly above the edges. For extra cheesy goodness, sprinkle additional shredded cheese on top if desired.
- Bake the stuffed potatoes: Place the filled potatoes on a baking sheet and return to the oven at 375°F. Bake for 15 to 20 minutes until the tops are golden, bubbly, and heated through. Alternatively, air fry for 10 to 12 minutes. If you prefer a casserole style, arrange the filled potatoes in a greased baking dish, cover with foil, and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes to brown the tops.
- Garnish and serve: Remove the stuffed potatoes from the oven and sprinkle freshly chopped chives over the top. Serve warm as a hearty vegetarian main course or satisfying side dish.
Notes
- You can easily make this dish vegan by using vegan sour cream and cheese alternatives and skipping the Parmesan or substituting with nutritional yeast.
- Russet potatoes are preferred due to their starchy texture which yields fluffy filling, but you can use Yukon Gold for a creamier texture.
- Leftover filling can be stored separately and used as a dip or mixed into pasta or casseroles.
- For extra flavor, try adding cooked bacon bits or chopped herbs like thyme or rosemary.
- Air fryer times may vary slightly depending on the model and size of potatoes; check for doneness by piercing with a fork.
