If you are craving a comforting and flavorful dish that feels like a warm hug on a plate, this Baked Potatoes with Spinach, Mushrooms, and Cheese Recipe is absolutely for you. Imagine tender russet potatoes, roasted to perfection, then stuffed with a creamy, savory mixture of sautéed mushrooms, fresh spinach, and a generous blend of melty cheeses. This recipe combines rustic heartiness with garden-fresh veggies, making it a wonderful anytime meal that pleases both vegetarians and cheese lovers alike. It’s satisfying, nourishing, and surprisingly easy to prepare, turning humble ingredients into a dish you’ll want to make over and over again.
Ingredients You’ll Need
Getting the ingredients right is the secret to making this recipe shine. Each element plays a crucial role: the potatoes provide a fluffy base, the mushrooms and spinach add a fresh and earthy flavor, and the cheese brings everything together with luscious creaminess and just the right amount of tang.
- Russet potatoes: These starchy potatoes bake up light and fluffy, perfect for stuffing and soaking up flavors.
- Olive oil: Used both for coating the potatoes to get a crispy skin and for sautéing the veggies to bring out their natural richness.
- Fresh spinach: Adds a vibrant green color and a mild, slightly sweet flavor that softens beautifully when cooked.
- Mushrooms: Cremini or button mushrooms provide a meaty texture and umami depth.
- Garlic: Infuses fragrant warmth, enhancing the entire filling.
- Sour cream (or vegan sour cream): Makes the filling creamy and tangy, balancing the earthiness from the veggies.
- Cheddar cheese (or vegan cheese): Brings the perfect melting quality and sharpness.
- Parmesan or nutritional yeast: Optional, but highly recommended for an extra savory kick.
- Milk or plant-based milk: Lightens the filling’s texture for easier mounding inside the potato skins.
- Smoked paprika and onion powder: These spices lend subtle smoky and sweet notes that elevate the entire dish.
- Chopped chives: Added at the end, they provide a fresh, oniony crunch and a pop of color.
How to Make Baked Potatoes with Spinach, Mushrooms, and Cheese Recipe
Step 1: Prepare and Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Scrub the russet potatoes thoroughly and poke them a few times with a fork so steam can escape while baking. Rub each potato with olive oil, then sprinkle generously with salt and pepper. This simple step is what creates that irresistible crispy skin that makes baked potatoes so beloved. Bake for about 50 to 60 minutes until the insides are soft and tender. If you’re using an air fryer, 375°F for 35 to 40 minutes, flipping halfway, works perfectly.
Step 2: Sauté the Spinach and Mushrooms
While your potatoes are baking, heat olive oil in a skillet over medium heat. Toss in minced garlic and let it infuse the oil for a minute or two until fragrant. Next, add the diced mushrooms and cook them until lightly browned and their moisture evaporates, about 5 minutes. Stir in the chopped fresh spinach and cook just until wilting—this keeps it tender and bright. Remove the skillet from heat and set it aside to cool slightly.
Step 3: Scoop and Mash the Potato Filling
Once the potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out most of the soft potato flesh, leaving a quarter-inch border so the skins stay sturdy. Place the scooped potato in a bowl and mix it with sour cream, shredded cheddar, milk, smoked paprika, onion powder, and a little salt and pepper. Fold in the sautéed spinach and mushrooms for that unbeatable flavor combo. The goal is a creamy, flavorful mash that holds together nicely when stuffed back into the skins.
Step 4: Stuff and Bake Again
Fill each hollowed-out potato skin with the cheesy spinach and mushroom mixture. Pile it up a bit so you get a generous, inviting mound. If you love extra cheesy goodness, sprinkle a bit more cheese over the tops. Return the stuffed potatoes to the oven at 375°F and bake for 15 to 20 minutes until the filling is bubbly and the tops turn a gorgeous golden brown. For a casserole twist, place the filled potatoes in a greased baking dish, cover with foil, bake 15 minutes covered, then uncover and bake for another 10 minutes to get that beautiful browning.
Step 5: Garnish and Serve
Right before serving, sprinkle fresh chopped chives on top. Their bright green color and mild onion flavor make the dish pop visually and taste-wise. Now you’re ready to enjoy one of the coziest, most satisfying baked potato creations around.
How to Serve Baked Potatoes with Spinach, Mushrooms, and Cheese Recipe
Garnishes
Besides the fresh chives, consider adding a dollop of sour cream or a sprinkle of smoked paprika for color and extra flavor. A little cracked black pepper on top gives a subtle kick that complements the creamy filling beautifully.
Side Dishes
This dish is substantial on its own but pairs wonderfully with crisp green salads, roasted vegetables, or even a bowl of fresh tomato soup. The freshness of veggies balances the richness of the cheesy potatoes exquisitely.
Creative Ways to Present
For a crowd-pleasing option, cut the baked potatoes into medallions and arrange them on a platter with dollops of filling piped on top, then broil for a minute until golden. Another idea is to serve the filling separately as a warm dip with the scooped skins cut into crunchy, bite-sized chips—perfect for snacking or party appetizers.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked potatoes with spinach, mushrooms, and cheese in an airtight container in the refrigerator. They will keep well for up to 3 days while maintaining most of their delicious flavor and creamy texture.
Freezing
While you can freeze the filling separately, freezing the whole stuffed potato is not recommended as the texture of the potato skin and filling may change after thawing. Instead, portion the mashed filling into freezer-safe containers for up to 2 months.
Reheating
To reheat, place the stuffed potatoes in a preheated oven at 350°F and warm for about 15–20 minutes or until heated through and bubbly again. Reheating in the oven helps maintain crisp skins and melty cheese far better than a microwave.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! Feel free to swap cheddar for mozzarella, gouda, or even pepper jack for a spicy twist. Just choose a cheese that melts well for the creamiest filling.
Is this recipe suitable for vegans?
Yes, by substituting vegan sour cream, plant-based milk, and dairy-free cheese alternatives, you can easily make this Baked Potatoes with Spinach, Mushrooms, and Cheese Recipe vegan-friendly without sacrificing any flavor.
Can I prepare this recipe ahead of time?
You can prepare the filling and bake the potatoes ahead, then assemble and bake them on the day you plan to serve for maximum freshness and convenience.
What type of mushrooms work best?
Cremini or button mushrooms are ideal for their mild flavor and texture, but you can also experiment with shiitake or portobello for a deeper, earthier taste.
How do I know when the potatoes are fully baked?
Use a fork or skewer to poke the potatoes; they should slide in easily without resistance. The skin will also be crisp and golden, signaling they’re done.
Final Thoughts
This Baked Potatoes with Spinach, Mushrooms, and Cheese Recipe is one you’ll want to bookmark and make again and again. It’s the perfect marriage of simple ingredients and rich comfort food—bold flavors wrapped in a cozy package. Whether you’re feeding family, friends, or yourself, it never fails to impress with its texture, flavor, and ease. I encourage you to try this recipe soon and watch it become a favorite on your weekly menu.
Print
Baked Potatoes with Spinach, Mushrooms, and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious recipe features baked russet potatoes stuffed with a savory filling of sautéed spinach, mushrooms, garlic, and a cheesy blend including cheddar and Parmesan. The potatoes are baked until tender, then hollowed out and filled with a creamy, flavorful mixture, before being baked again to achieve a golden, bubbly finish. Perfect as a comforting vegetarian main or side dish.
Ingredients
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 nutritional yeast for vegan)
- 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 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 the potatoes evenly with olive oil, then season with salt and pepper. Place the potatoes directly on the oven rack or a baking tray and bake for 50 to 60 minutes until tender when pierced.
- Sauté the Filling Ingredients: While the potatoes are baking, heat 1 tablespoon 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 moisture and brown slightly. Stir in the chopped spinach and cook just until wilted. Remove from heat and set aside.
- Prepare the Potato Filling: When potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the interior flesh, leaving about ¼ inch thickness attached to the skin to maintain structure. In a bowl, mash the scooped potato flesh and combine with sour cream, shredded cheddar cheese, milk, smoked paprika, and onion powder. Add the sautéed spinach and mushroom mixture. Season the mixture with salt and pepper to taste and mix well.
- Stuff the Potato Skins: Spoon the mashed mixture back into the potato skins, mounding the filling slightly above the edges. Optionally, sprinkle additional shredded cheese on top for extra cheesiness.
- Bake the Stuffed Potatoes: Place the stuffed potatoes on a baking tray and bake at 375°F for 15–20 minutes, or until the tops are golden brown and bubbly. Alternatively, you can air fry the stuffed potatoes at 375°F for 10–12 minutes for a crispier finish. For a casserole style, place the stuffed potatoes in a greased baking dish, cover with foil, and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes to brown the tops.
- Garnish and Serve: Once baked, garnish the potatoes with freshly chopped chives. Serve warm as a comforting and satisfying meal or side dish.
Notes
- You can substitute vegan cheese and sour cream to make this recipe completely vegan.
- Russet potatoes work best because of their starchy texture which mashes well.
- Adjust the seasoning in the filling according to your taste preferences.
- If using an air fryer, flip the potatoes halfway through cooking for even baking.
- To save time, you can bake the potatoes in advance and stuff them later before the final bake.
