Baked Potatoes with Spinach, Cheese, and Mushrooms

I really enjoy how these baked potatoes combine crispy skins, creamy centers, and a hearty, flavorful filling. The combination of sautéed spinach, earthy mushrooms, and melty cheese makes this dish both comforting and satisfying — a perfect balance of textures and tastes.

Why You’ll Love This Recipe

I love this recipe because it transforms humble baked potatoes into a full, wholesome meal. The creamy sour cream and melted cheese make every bite indulgent, while the spinach and mushrooms add freshness and depth. It’s easy to adapt for vegetarians or vegans, and it works as a side dish or a main course. Whenever I want something cozy yet nutritious, this recipe never fails me.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I preheat the oven to 400°F (200°C) and scrub the potatoes clean.
2. I rub each potato with olive oil and sprinkle with salt and pepper. I place them directly on the oven rack (or on a baking tray) and bake for about 50–60 minutes, until the skins are crisp and a fork easily pierces the centers.
3. While the potatoes bake, I prepare the filling. I heat 1 tablespoon of olive oil or vegan butter in a skillet over medium heat.
4. I add the diced mushrooms and sauté for about 5–6 minutes, until they release their moisture and start to brown.
5. I stir in the minced garlic and cook for another minute, then add the chopped spinach and cook until wilted. I remove the skillet from the heat and set aside.
6. Once the potatoes are baked, I let them cool slightly before cutting each one lengthwise. I carefully scoop out most of the potato flesh into a mixing bowl, leaving the skins sturdy enough to hold their shape.
7. I mash the scooped-out potato with sour cream, milk, smoked paprika, onion powder, salt, and pepper until creamy.
8. I fold in the sautéed spinach-mushroom mixture, shredded cheddar cheese, and grated Parmesan (or nutritional yeast for vegan).
9. I spoon the filling back into the potato shells, piling it high.
10. I place the filled potatoes back in the oven and bake for another 10–15 minutes, until the tops are golden and the filling is heated through.
11. Before serving, I garnish with chopped chives and, if I like, a small sprinkle of extra cheese or paprika.

Servings and Timing

This recipe yields about 4 servings (one potato per person).

• Prep time: ~15 minutes
• Cook time: ~1 hour 10 minutes
• Total time: ~1 hour 25 minutes

Variations

• For extra creaminess, I mix in a spoonful of cream cheese or Greek yogurt.
• To make it vegan, I use dairy-free sour cream, vegan cheese, and plant-based milk. Nutritional yeast adds a lovely cheesy flavor.
• For a spicier version, I sprinkle a pinch of chili flakes or drizzle hot sauce before serving.
• I occasionally use sweet potatoes instead of russets for a sweeter, earthier flavor.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the potatoes in the oven at 375°F (190°C) for 10–12 minutes, or until warmed through. They can also be microwaved for convenience, though the skin won’t be as crisp. If I want to make them ahead, I bake and fill them, then refrigerate before the final baking stage — I just bake them for 20 minutes when ready to serve.

FAQs

How do I know when the potatoes are done baking?

I pierce one with a fork — if it slides in easily, the potatoes are perfectly tender. The skins should also be crisp.

Can I use other types of potatoes?

Yes, though russets are ideal because of their fluffy interior. Yukon Golds also work well for a creamier texture.

Can I make this recipe vegan?

Absolutely. I use vegan butter, plant-based sour cream, and dairy-free cheese or nutritional yeast for the cheesy flavor.

How can I make this recipe lower in fat?

I replace sour cream with Greek yogurt and use reduced-fat cheese or skip the Parmesan altogether.

Can I make these ahead for a dinner party?

Yes — I assemble the stuffed potatoes, refrigerate them, and bake them just before serving. It’s perfect for meal prep.

What can I serve these with?

I like serving them with a simple green salad, roasted vegetables, or grilled chicken. They also pair well with soup for a cozy meal.

How can I make the skins extra crispy?

I rub the potatoes with olive oil and bake them directly on the oven rack instead of a tray — the air circulation makes the skin extra crisp.

Can I freeze stuffed baked potatoes?

Yes, though I recommend freezing before the final bake. I wrap each stuffed potato tightly in foil and freeze for up to 2 months. When ready, I thaw in the fridge overnight and bake at 375°F until heated through.

What kind of mushrooms work best?

I prefer cremini or button mushrooms, but portobello or shiitake mushrooms also add a richer, meatier flavor.

Can I add other vegetables to the filling?

Definitely. Diced bell peppers, caramelized onions, or even chopped broccoli work great in the filling for extra texture and flavor.

Conclusion

I absolutely love making these Baked Potatoes with Spinach, Cheese, and Mushrooms whenever I want something hearty, comforting, and versatile. The golden, crispy skins and creamy, savory filling make this a dish that feels indulgent but is packed with nutritious ingredients. Whether served as a main course or a side, it’s one of those recipes I always look forward to sharing.

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