Name: Cheesy Stuffed Potatoes with Spinach and Mushrooms
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 medium russet potatoes; 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 8 oz mushrooms, chopped (button or cremini); 3 cups fresh spinach, chopped; 1/2 cup sour cream; 1/2 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; 1 tablespoon butter (optional, for topping); Fresh chives or parsley, chopped (for garnish)

Golden baked potatoes filled with a savory mix of sautéed mushrooms, fresh spinach, and melty cheese — the perfect comfort food side or a satisfying vegetarian main dish. I find this recipe to be the ideal balance of creamy, cheesy indulgence and hearty vegetable goodness, perfect for cozy dinners or make-ahead lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium russet potatoes

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

8 oz mushrooms, chopped (button or cremini)

3 cups fresh spinach, chopped

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste

1 tablespoon butter (optional, for topping)

Fresh chives or parsley, chopped (for garnish)

Directions

I preheat the oven to 400°F (200°C) and scrub the potatoes well, piercing them a few times with a fork.

I place them on a baking sheet and bake for 45–60 minutes, until they’re tender when pierced with a fork.

While the potatoes bake, I heat olive oil in a skillet over medium heat. I add the onion and cook for about 3 minutes.

Next, I add the garlic and mushrooms, cooking for 5–7 minutes until the mushrooms are golden and their moisture has evaporated.

I stir in the spinach and cook just until wilted, about 2 minutes, then set the mixture aside.

When the potatoes are cool enough to handle, I slice off the top quarter of each and scoop out the flesh, leaving a thin shell.

In a bowl, I mash the scooped potato with sour cream, cheddar, and Parmesan. I fold in the mushroom-spinach mixture and season everything with salt and pepper.

I spoon the filling back into the potato shells, adding a little butter on top if I want extra richness.

Finally, I return them to the oven for 10–15 minutes until heated through and the tops are lightly golden.

I garnish with chopped chives or parsley and serve warm.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Each serving contains about 310 kcal.

Variations

I like swapping cheddar for mozzarella or Gruyère for a different cheesy flavor. Sometimes I add a pinch of smoked paprika or a handful of caramelized onions to make it even richer. For a protein boost, I occasionally stir in a bit of cooked lentils or chickpeas. If I want a lighter version, I replace the sour cream with Greek yogurt.

Storage/Reheating

I store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 15–20 minutes until warmed through. They can also be microwaved for a quick meal, though I prefer the oven for maintaining their crispy skins. These potatoes also freeze well—just wrap them individually and reheat from frozen when needed.

FAQs

Can I make these stuffed potatoes ahead of time?

Yes, I often prepare and stuff the potatoes in advance, then refrigerate them. I simply bake them again right before serving.

What type of potatoes works best for this recipe?

I prefer russet potatoes because their fluffy interior and sturdy skins make them perfect for stuffing.

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I just make sure to thaw and squeeze out any excess moisture before adding it to the filling.

How can I make this recipe vegan?

I replace the sour cream and cheeses with plant-based alternatives and use olive oil instead of butter. It still tastes wonderfully creamy and flavorful.

Can I add meat to this recipe?

Absolutely. If I want to make it heartier, I sometimes add cooked bacon bits, shredded chicken, or even ground turkey to the filling.

Conclusion

I love how these cheesy stuffed potatoes with spinach and mushrooms combine comfort and nutrition in one delicious dish. They’re simple enough for a weeknight meal yet elegant enough to serve guests. Whether enjoyed as a main course or a cozy side, they always deliver that warm, homemade satisfaction I crave.

Recipe:

Cheesy Stuffed Potatoes with Spinach and Mushrooms

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Author: Sophia
Total Time: 1 hour 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Golden baked russet potatoes stuffed with a savory mix of sautéed mushrooms, fresh spinach, sour cream, and two types of cheese. A hearty and comforting vegetarian dish perfect as a main or side.