Description
These Easy Cheesy Stuffed Baked Potatoes with Spinach and Mushrooms are creamy, savory, and packed with fresh vegetables and gooey cheese, making for a comforting and delicious meal.
Ingredients
4 large Russet potatoes
2 tablespoons Olive oil
1 tablespoon Unsalted butter
1 large Onion, finely chopped
8 ounces Cremini mushrooms, sliced
5 ounces Fresh spinach, roughly chopped
2 cloves Garlic, minced
1/2 teaspoon Salt, or to taste
1/4 teaspoon Black pepper, or to taste
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
Pinch of dried Oregano
1/2 cup Whole milk
1/2 cup Sour cream
1 cup Shredded cheddar cheese
1/2 cup Shredded Monterey Jack cheese
Fresh chives or parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes and dry them. Pierce each with a fork and rub with olive oil and sprinkle with salt. Bake for 60-75 mins until tender
- In a skillet, heat olive oil and butter. Add onion, cook for 5-7 mins. Add mushrooms, cook for 8-10 mins. Stir in garlic and seasonings; cook for another minute
- Add spinach to the skillet and cook until wilted, about 2-3 mins. Remove from heat
- Carefully slice each baked potato lengthwise and scoop out some potato flesh, leaving a 1/4 inch shell
- Mix the scooped potato with the sautéed vegetables, milk, sour cream, and cheeses until combined. Adjust seasoning to taste
- Stuff the potato skins with the mixture, top with extra cheese and optional toppings
- Return to the oven for 10-15 mins until cheese is melted and golden. Garnish and serve
Notes
Russet potatoes are best for fluffiness. Adjust fillings and toppings based on preference.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 525 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 50 mg