These twice-baked potatoes are the perfect combination of comfort food and wholesome ingredients. Crispy potato skins filled with a creamy, cheesy mixture of mashed potatoes, sautéed spinach, and savory mushrooms create a dish that’s both elegant and satisfying. Whether served as a hearty side or a vegetarian main course, these stuffed potatoes are sure to impress.
Why You’ll Love This Recipe
- Perfect balance of crispy exterior and creamy interior
- Easily customizable to suit your taste preferences
- Can be made ahead and baked just before serving
- Adaptable for vegan and vegetarian diets
- Makes an impressive presentation for dinner parties
- Packed with nutrients from spinach and mushrooms
- Works as both a main dish or substantial side
- Can be prepared in an oven or air fryer
- Leftovers reheat beautifully for meal prep
- Simple ingredients combine for gourmet results
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet potatoes are ideal for this recipe because of their high starch content and sturdy skins. They bake up fluffy on the inside while maintaining their structure when twice-baked.
Olive oil helps create that perfectly crisp potato skin and adds richness to the sautéed vegetables.
Fresh spinach packs a nutritional punch while adding beautiful color and earthy flavor to the filling. It wilts down significantly, so don’t worry if it seems like a lot at first.
Mushrooms bring a meaty texture and umami depth to these stuffed potatoes. Cremini (baby portobello) offer more flavor than white button mushrooms, but either works wonderfully.
Garlic infuses the whole dish with aromatic flavor. Fresh is best, but pre-minced garlic from a jar will work in a pinch.
Sour cream adds tanginess and creaminess to the potato filling. It’s what gives the mashed potato mixture that luxurious texture.
Cheddar cheese brings that melty, gooey quality everyone loves in twice-baked potatoes. Sharp cheddar offers more pronounced flavor, but mild works just as well.
Parmesan adds a salty, nutty dimension that elevates the entire dish. Even a small amount makes a big difference in the overall flavor profile.
Milk helps achieve the perfect consistency in the mashed potato filling. You can adjust the amount to make the filling more or less creamy.
Smoked paprika brings a subtle smoky flavor that complements the earthiness of the mushrooms beautifully.
Onion powder provides savory depth without the texture of fresh onions, though you could certainly add sautéed onions if you prefer.
Chives offer a mild onion flavor and bright pop of color as the perfect finishing touch.
Directions
- Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then dry them thoroughly. Poke each potato several times with a fork to allow steam to escape during baking. Coat them with olive oil, sprinkle with salt and pepper, and place them directly on the oven rack.Bake for about 50–60 minutes, until the potatoes are tender and the skin is crisp. For air fryer baking, cook at 375°F (190°C) for 35–40 minutes, flipping halfway.
- Sauté the Spinach and Mushrooms
While the potatoes bake, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant. Toss in the diced mushrooms and cook until softened, about 5 minutes. Add the chopped spinach and stir until wilted, about 2 minutes. Remove the mixture from heat and set aside. - Scoop and Mash
Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving about ¼ inch of potato attached to the skin to maintain structure. Place the scooped potato flesh in a large mixing bowl.Mash the potato insides with sour cream, shredded cheese, milk, paprika, and onion powder. Stir in the sautéed spinach and mushroom mixture. Adjust seasoning with salt and pepper to taste.
- Stuff the Potatoes
Generously fill the potato skins with the creamy mixture, mounding it slightly. Sprinkle with additional cheese if desired. - Bake Again
Oven Method: Place the stuffed potatoes on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 15–20 minutes, or until the tops are golden and bubbly.Air Fryer Method: Place the stuffed potatoes in the air fryer basket. Cook at 375°F (190°C) for 10–12 minutes until the tops are crisp and slightly browned.
Casserole Option: Arrange the stuffed potatoes in a lightly greased casserole dish. Sprinkle additional cheese on top if desired. Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake for another 10 minutes to brown the tops.
- Garnish and Serve
Sprinkle the finished potatoes with fresh chives before serving. Serve warm as a main dish or a hearty side.
Servings and Timing
This recipe makes 8 potato halves, serving 4 people as a main dish or 8 as a side.
Prep time: 15 minutes
Cook time: 1 hour 20 minutes (including initial potato baking)
Total time: 1 hour 35 minutes
Variations
Protein-Packed Version: Add cooked, crumbled bacon, diced ham, or shredded rotisserie chicken to the filling.
Mediterranean Style: Incorporate sun-dried tomatoes, olives, and feta cheese instead of cheddar.
Southwest Twist: Add black beans, corn, diced jalapeños, and top with a dollop of guacamole and salsa before serving.
Broccoli Cheddar: Replace the spinach and mushrooms with steamed broccoli florets for a kid-friendly option.
Greek-Inspired: Mix in chopped artichoke hearts and olives, using feta instead of cheddar.
Loaded Baked Potato: Add crispy bacon bits, extra cheese, and finish with a dollop of sour cream and green onions.
Buffalo Chicken: Mix in shredded chicken tossed with buffalo sauce and use blue cheese instead of cheddar.
Vegan Version: Use plant-based butter, vegan sour cream, dairy-free cheese, and nutritional yeast in place of dairy ingredients.
Storage/Reheating
Refrigerator Storage: Store cooled leftovers in an airtight container for up to 3 days. For best results, store the filling and potato skins separately to prevent the skins from becoming soggy.
Freezer Storage: These potatoes freeze beautifully! Wrap individual stuffed potatoes in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead Option: Prepare the potatoes up to the second baking step, cover, and refrigerate for up to 24 hours. Allow them to come to room temperature for about 30 minutes before the final baking.
Reheating in Oven: Preheat oven to 350°F (175°C). Place potatoes on a baking sheet and cover loosely with foil. Bake for 15-20 minutes until heated through. Remove foil for the last 5 minutes to re-crisp the top.
Reheating in Microwave: For a quick option, microwave on 70% power for 2-3 minutes until heated through. The skin won’t be as crispy, but the filling will still be delicious.
Reheating in Air Fryer: For the best texture when reheating, use an air fryer at 350°F (175°C) for 5-7 minutes. This will reheat the filling while keeping the skin crispy.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes work wonderfully in this recipe! They’ll provide a slightly sweeter flavor that pairs beautifully with the spinach and mushrooms. Keep in mind that sweet potatoes may take a bit less time to bake initially, so check them after 45 minutes.
How can I make this recipe vegan?
Simply substitute the dairy ingredients with plant-based alternatives. Use vegan butter, plant-based sour cream, dairy-free cheese, and unsweetened plant milk. Nutritional yeast makes an excellent substitute for Parmesan, providing that savory, cheesy flavor.
Can I prepare these potatoes ahead of time?
Absolutely! You can prepare these up to the final baking step, then refrigerate for up to 24 hours. When ready to serve, allow them to come to room temperature for about 30 minutes, then complete the final baking step.
What if I don’t have fresh spinach?
Frozen spinach can be used as a substitute. Thaw completely, squeeze out excess moisture, and use about 1/4 cup of frozen spinach to replace 1 cup of fresh. You can also substitute with kale or another leafy green.
My potatoes are falling apart when I scoop them. What am I doing wrong?
This usually happens if the potatoes are overcooked or if you’re not leaving enough potato attached to the skin. Make sure to leave about 1/4 inch of potato flesh attached to the skin, and allow the potatoes to cool slightly before scooping.
Can I make mini versions as an appetizer?
Definitely! Use small baby potatoes instead of large russets. Bake them until tender, cut in half, scoop out a small amount of potato, and proceed with the recipe. Reduce the final baking time to about 10 minutes.
How can I tell when my potatoes are perfectly baked?
A perfectly baked potato will be tender when pierced with a fork or knife. The skin should feel crisp, and the inside should be soft. If you squeeze the potato gently (with an oven mitt on), it should give slightly.
What can I serve with these stuffed potatoes?
These potatoes work well with a simple green salad, roasted vegetables, or a light soup. If serving as a side dish, they pair beautifully with grilled or roasted proteins like chicken, steak, or a hearty plant-based main for vegetarians.
Can I use different cheeses?
Absolutely! Gruyère, fontina, gouda, or pepper jack would all be delicious alternatives. For a milder flavor, try mozzarella or Monterey Jack. The cheese can be customized to your preference.
My family doesn’t like mushrooms. What can I substitute?
You can easily replace mushrooms with other vegetables like diced bell peppers, zucchini, broccoli florets, or caramelized onions. For added protein, consider beans or lentils as a mushroom substitute.
Conclusion
These Baked Potatoes with Spinach, Cheese, and Mushrooms elevate the humble spud to a gourmet meal. The combination of crispy potato skins and creamy, savory filling creates a perfect balance of textures and flavors. Whether you’re serving them as a satisfying vegetarian main course or as an impressive side dish, these twice-baked potatoes are sure to become a favorite in your recipe collection.
What makes this recipe truly special is its versatility. The filling can be customized endlessly to suit your taste preferences or to use up whatever vegetables you have on hand. Plus, with make-ahead options and easy storage solutions, you can enjoy these stuffed potatoes even on busy weeknights.
So next time you’re looking for a recipe that offers both comfort and sophistication, reach for these Baked Potatoes with Spinach, Cheese, and Mushrooms. Your family and guests will be impressed, and you’ll appreciate how such simple ingredients can transform into something so delicious.
Print
Baked Potatoes with Spinach, Cheese, and Mushrooms
Baked Potatoes with Spinach, Cheese, and Mushrooms are a hearty, creamy, and cheesy dish perfect as a main course or a flavorful side.
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
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 (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
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, poke each potato with a fork, and coat with olive oil, salt, and pepper. Bake for 50–60 minutes (or air fry at 375°F for 35–40 minutes, flipping halfway).
- While the potatoes bake, heat olive oil in a skillet over medium heat. Sauté minced garlic for 1–2 minutes, then add mushrooms and cook for 5 minutes. Stir in spinach and cook until wilted. Remove from heat and set aside.
- Once baked potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving ¼ inch of potato attached to the skin. Mash the scooped potato with sour cream, shredded cheese, milk, paprika, and onion powder. Stir in the cooked spinach and mushrooms. Adjust seasoning with salt and pepper.
- Fill the potato skins with the mashed mixture and mound slightly. Sprinkle additional cheese if desired.
- Bake the stuffed potatoes in the oven at 375°F for 15–20 minutes until golden and bubbly (or air fry for 10–12 minutes). For a casserole option, place in a greased dish, cover with foil, and bake for 15 minutes. Remove foil and bake for another 10 minutes to brown the tops.
- Garnish with fresh chopped chives and serve warm.
Notes
- For vegan options, replace dairy ingredients with plant-based versions like vegan butter, sour cream, and cheese.
- Choose russet potatoes for their starchy texture.
- Leave a thin layer of potato attached to the skin to maintain structure.
- Add diced bell peppers, caramelized onions, or crumbled veggie bacon for extra flavor.
- Prepare ahead: Store the stuffed potatoes in the fridge for up to 24 hours before the final baking step.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course or Side Dish
- Method: Baking/Air Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
