Stuffed with spinach, sautéed mushrooms, and melty cheese, these baked potatoes deliver a hearty combination of flavors that feel indulgent while staying wholesome.
This recipe is vegetarian and offers easy swaps to make it vegan-friendly.
Whether baked in the oven, air fryer, or casserole-style, these twice-baked potatoes are sure to impress.
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Ingredients
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
Instructions
1. Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then dry them thoroughly. Poke each potato several times with a fork to allow steam to escape during baking. Coat them with olive oil, sprinkle with salt and pepper, and place them directly on the oven rack.
Bake for about 50–60 minutes, until the potatoes are tender and the skin is crisp. For air fryer baking, cook at 375°F (190°C) for 35–40 minutes, flipping halfway.
2. Sauté the Spinach and Mushrooms
While the potatoes bake, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant. Toss in the diced mushrooms and cook until softened, about 5 minutes. Add the chopped spinach and stir until wilted, about 2 minutes. Remove the mixture from heat and set aside.
3. Scoop and Mash
Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving about ¼ inch of potato attached to the skin to maintain structure. Place the scooped potato flesh in a large mixing bowl.
Mash the potato insides with sour cream, shredded cheese, milk, paprika, and onion powder. Stir in the sautéed spinach and mushroom mixture. Adjust seasoning with salt and pepper to taste.
4. Stuff the Potatoes
Generously fill the potato skins with the creamy mixture, mounding it slightly. Sprinkle with additional cheese if desired.
5. Bake Again
- Oven Method: Place the stuffed potatoes on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 15–20 minutes, or until the tops are golden and bubbly.
- Air Fryer Method: Place the stuffed potatoes in the air fryer basket. Cook at 375°F (190°C) for 10–12 minutes until the tops are crisp and slightly browned.
- Casserole Option: Arrange the stuffed potatoes in a lightly greased casserole dish. Sprinkle additional cheese on top if desired. Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake for another 10 minutes to brown the tops.
6. Garnish and Serve
Sprinkle the finished potatoes with fresh chives before serving. Serve warm as a main dish or a hearty side.
Vegan Adaptations
To make this recipe vegan, simply swap out the dairy ingredients:
- Use vegan butter instead of regular butter.
- Replace sour cream with a plant-based alternative.
- Opt for dairy-free cheese or nutritional yeast.
- Use unsweetened plant-based milk.
These swaps ensure the dish stays creamy, cheesy, and delicious while being fully plant-based.
Tips for Perfect Twice-Baked Potatoes
- Choose the Right Potato: Russet potatoes work best for their starchy texture and sturdy skin.
- Don’t Over-Scoop: Leave a thin layer of potato attached to the skin to prevent tearing.
- Customize the Filling: Add diced bell peppers, caramelized onions, or crumbled veggie bacon for extra flavor.
- Make Ahead: You can prepare the potatoes up to the final baking step, then store them in the fridge for up to 24 hours. Bake just before serving.
Serving Ideas
Twice-baked potatoes pair wonderfully with a crisp green salad, roasted vegetables, or a hearty soup. They also shine as a side dish for holiday meals, barbecue spreads, or potluck gatherings.
This recipe is perfect for showcasing fresh ingredients, adapting to dietary needs, and delivering a cozy yet elegant dining experience. Enjoy every bite of these creamy, cheesy, mushroom-packed twice-baked potatoes!
