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 (cremini or button), diced

3 garlic cloves, minced

1/2 cup sour cream (or vegan sour cream)

1/2 cup shredded cheddar cheese (or vegan cheese)

1/4 cup grated Parmesan (optional, or nutritional yeast for vegan)

2 tablespoons milk (or plant-based milk, unsweetened)

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

2 tablespoons chopped chives, for garnish

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Preheat oven to 400°F (200°C). Scrub and dry the potatoes.
Rub each potato with olive oil, salt, and pepper. Place directly on the oven rack or a baking tray and bake for 50–60 minutes, until skins are crisp and centers are tender.
While potatoes bake, heat olive oil or vegan butter in a skillet over medium heat.
Add mushrooms and sauté for 5–6 minutes until browned. Stir in garlic and cook 1 minute, then add spinach and cook until wilted. Set aside.
Once potatoes are baked, cool slightly and slice each lengthwise. Scoop out most of the flesh into a bowl, keeping the skins intact.
Mash the potato with sour cream, milk, smoked paprika, onion powder, salt, and pepper until creamy.
Fold in the spinach-mushroom mixture, cheddar, and Parmesan (or nutritional yeast).
Spoon the filling back into the potato skins, mounding slightly.
Return to the oven and bake for 10–15 minutes, until heated through and lightly golden on top.
Garnish with chopped chives before serving.

Use sweet potatoes for a different flavor profile.

For extra creaminess, mix in cream cheese or Greek yogurt.

Make ahead and refrigerate before final baking for easy prep.

Vegan-friendly with plant-based dairy alternatives and nutritional yeast.