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Milica

Baked Potatoes with Spinach, Cheese, and Mushrooms

Stuffed with spinach, sautéed mushrooms, and melty cheese, these baked potatoes deliver a hearty combination of flavors that feel indulgent while staying wholesome.
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Course: Main Course
Ingredients Method

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 , diced like cremini or button
  • 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

Method
 

Vegan Adaptations
  1. Choose the Right Potato: Russet potatoes work best for their starchy texture and sturdy skin.
  2. Don’t Over-Scoop: Leave a thin layer of potato attached to the skin to prevent tearing.
  3. Customize the Filling: Add diced bell peppers, caramelized onions, or crumbled veggie bacon for extra flavor.
  4. 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.