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
