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Creamy Spinach and Mushroom Stuffed Potatoe: The Ultimate Comfort Food Recipe

Creamy Spinach and Mushroom Stuffed Potatoe: The Ultimate Comfort Food Recipe
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Wholesome, cheesy, and comforting — these twice-baked potatoes hit the perfect balance between indulgent and nourishing. Stuffed with spinach, sautéed mushrooms, and melty cheese, they’re hearty enough for a main course yet elegant enough for guests. Plus, you can easily make them vegan without sacrificing flavor or creaminess!

Ingredients

Scale

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

  • 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 option)

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

  • ½ teaspoon smoked paprika

  • ½ teaspoon onion powder

  • 2 tablespoons chopped chives, for garnish

Instructions

1. Bake the Potatoes
Preheat oven to 400°F (200°C). Scrub and dry potatoes, then pierce several times with a fork. Rub with olive oil, salt, and pepper.
Bake directly on the oven rack for 50–60 minutes, until tender with crisp skin.
Air Fryer Option: Cook at 375°F (190°C) for 35–40 minutes, flipping halfway.

2. Cook the Veggies
In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes. Stir in mushrooms and cook until tender, about 5 minutes. Add spinach and cook until wilted. Set aside.

3. Scoop and Mix
Once cool enough to handle, slice potatoes in half lengthwise. Scoop out most of the flesh into a bowl, leaving about ¼ inch in the skins.
Mash the potato flesh with sour cream, cheese, milk, paprika, and onion powder. Fold in the spinach and mushroom mixture. Season with salt and pepper.

4. Stuff and Bake Again
Spoon the filling back into the potato skins. Top with a little extra cheese if you like.
Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
Air Fryer Option: Cook at 375°F (190°C) for 10–12 minutes until lightly browned.

5. Serve and Enjoy
Garnish with fresh chives and serve warm as a side or main dish.

Notes

  • Pick the Right Potato: Russets hold up best thanks to their starchy texture.

  • Don’t Over-Scoop: Leave a bit of potato near the skin to keep them sturdy.

  • Customize It: Add caramelized onions, bell peppers, or veggie bacon for a twist.

  • Make Ahead: Assemble up to a day ahead; bake just before serving.

Nutrition

Find it online: https://biteseason.com/creamy-spinach-and-mushroom-stuffed-potatoe-the-ultimate-comfort-food-recipe/

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