Description
Creamy baked potatoes stuffed with a savory mix of mushrooms, spinach, and melted cheese. A hearty side dish or vegetarian main course.
Ingredients
Scale
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 cup chopped mushrooms
- 2 cups fresh spinach
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes, pierce with a fork, and bake for 45-50 minutes until tender.
- Heat olive oil in a pan. Sauté mushrooms for 5 minutes.
- Add spinach and cook until wilted.
- Cut potatoes in half lengthwise. Scoop out flesh, leaving 1/4-inch shell.
- Mix potato flesh with mushroom-spinach mixture, sour cream, garlic powder, salt, and pepper.
- Stuff potato skins with the mixture. Top with cheese.
- Bake for 10-15 minutes until cheese melts.
Notes
- Use any cheese you prefer.
- Add cooked bacon for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: stuffed potatoes, mushroom spinach potatoes, vegetarian side dish