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

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 (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

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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.