Description
Cheesy stuffed potatoes with spinach and mushrooms make your dinner table come alive with creamy, comforting goodness. Baked to golden perfection, these potato pockets deliver a satisfying blend of earthy mushrooms and tender spinach that feels like a warm hug on your plate.
Ingredients
Scale
Primary Ingredients:
- 4 russet potatoes
- 1 cup spinach
- 1 cup mushrooms
- ½ cup sour cream
- ½ cup cheddar cheese
Supporting Ingredients:
- 2 tablespoons olive oil
- 3 garlic cloves
- ¼ cup Parmesan cheese
Seasoning and Garnish:
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 2 tablespoons chives
- 2 tablespoons milk
- Salt
- Pepper
Instructions
- Scrub 4 large russet potatoes thoroughly under cold water. Pat dry with paper towels. Rub entire surface with 2 tablespoons olive oil and sprinkle generously with salt and pepper.
- Pierce each potato multiple times with a fork. Place directly on center oven rack at 425°F (218°C) for 50-60 minutes until skin is crispy and interior feels soft when pierced.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Add 1 cup diced mushrooms to the skillet. Cook for 5 minutes until they release their moisture and turn golden brown.
- Stir 1 cup chopped spinach into mushroom mixture. Cook for 2 minutes until spinach wilts completely. Remove from heat.
- Allow potatoes to cool for 10 minutes after baking. Slice each potato lengthwise using a sharp knife.
- Carefully scoop out potato interiors, leaving a ¼-inch thick shell. Transfer potato flesh to a large mixing bowl.
- Mash potato flesh with ½ cup sour cream, ½ cup shredded cheddar cheese, 2 tablespoons milk, ½ teaspoon smoked paprika, and ½ teaspoon onion powder.
- Fold sautéed mushroom and spinach mixture into mashed potatoes. Season with salt and pepper to taste.
- Spoon potato mixture back into potato skins, mounding slightly. Sprinkle additional cheese on top if desired.
- Return stuffed potatoes to 375°F (190°C) oven for 15-20 minutes until tops turn golden and cheese melts.
- Garnish with 2 tablespoons chopped chives before serving. Plate immediately while hot and creamy.
Notes
- Select large, starchy potatoes like Russet for the best fluffy interior and crisp skin when baking.
- Thoroughly dry the potato skins after washing to ensure maximum crispness during baking.
- For a vegetarian version, replace cheese with nutritional yeast to maintain creamy texture and add protein.
- Swap sour cream with Greek yogurt to reduce fat content while keeping the potatoes rich and creamy.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 20 mg