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4 large russet potatoes
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, finely chopped (cremini or button mushrooms work well)
2 cups fresh spinach, chopped
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
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Directions:
Prepare the Potatoes:
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and dry them thoroughly with paper towels. Pierce each potato several times with a fork or knife to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle them lightly with salt.
Bake the Potatoes:
Place the potatoes directly on the oven rack or a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
Prepare the Filling:
While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Mushrooms and Spinach:
Stir in the chopped mushrooms and cook for 5-6 minutes until they release their juices and begin to brown. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Combine the Filling:
Remove the skillet from heat and stir in the sour cream until well combined. Adjust seasoning if needed.
Assemble and Serve:
Once the potatoes are baked and cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer attached to the skin. Mash the scooped potato flesh and fold it into the mushroom and spinach mixture. Gently spoon the filling back into the potato skins.
Final Bake:
Sprinkle shredded cheddar cheese over the stuffed potatoes. Return them to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and garnish with chopped parsley if desired. Serve hot and enjoy!
Kitchen Equipment Needed
To prepare this recipe, you’ll need:
Baking sheet or oven-safe dish
Large skillet
Chef’s knife and cutting board
Mixing bowls
Fork or potato masher
Serving utensils
Storing Leftovers
If you have any leftover stuffed baked potatoes, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Food and Drink Pairings
These Stuffed Baked Potatoes pair wonderfully with a crisp green salad dressed lightly with vinaigrette or alongside a simple tomato soup for a comforting meal. For beverages, consider serving with a chilled glass of white wine or a refreshing lemonade.
Recipe Variations
Feel free to customize this recipe to suit your preferences:
Cheese Lover’s Twist: Experiment with different cheeses such as mozzarella or Gruyère for a richer flavor.
Protein Addition: Add cooked bacon bits or diced grilled chicken to the filling for a heartier version.
Vegan Option: Substitute dairy-free sour cream and omit cheese or use vegan cheese alternatives.
FAQ
Can I prepare these stuffed potatoes in advance? Yes, you can prepare the filling and bake the potatoes ahead of time. Store the cooled, assembled potatoes (without cheese) in the refrigerator. When ready to serve, sprinkle with cheese and bake as directed.
Can I freeze these stuffed potatoes? While they can be frozen, the texture may change slightly upon thawing. If freezing, wrap each stuffed potato tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before baking as usual.
Conclusion
Now that you have the recipe for these mouthwatering Stuffed Baked Potatoes with Mushroom and Spinach, it’s time to bring this delicious dish to your table. Whether you’re cooking for a special occasion or a cozy weeknight dinner, these potatoes promise to delight with their robust flavors and comforting appeal.
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