Mushroom Stuffed Potatoes
Fluffy potatoes stuffed with earthy mushrooms, vibrant spinach, and gooey cheese, making for a comforting and delicious family meal.
Ingredients
For the stuffed potatoes
- 4 medium-sized russet potatoes Choose firm potatoes for better texture.
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced Any variety you prefer.
- 1 cup shredded cheese Mozzarella or cheddar recommended.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- to taste Salt and pepper
- optional chopped herbs (parsley or chives) For additional flavor if desired.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and pierce each potato with a fork. Place them on a baking sheet and bake for about 25-30 minutes or until they’re tender when poked with a fork.
Cooking the filling
- While the potatoes are baking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped mushrooms, cooking until they’re browned. Finally, add the spinach and cook until wilted. Season with salt and pepper.
- Once the veggies are cooked, remove the skillet from heat and stir in half of the cheese until melted and combined.
Assembling the potatoes
- Remove the potatoes from the oven and let them cool slightly. Cut a slit down the center of each potato and gently scoop out a bit of the flesh.
- Combine the potato flesh with the mushroom-spinach mixture, then refill the hollow potato skins with this mixture.
- Sprinkle the remaining cheese over the stuffed potatoes.
Final bake
- Return the stuffed potatoes to the oven for another 10-15 minutes, until the cheese is bubbly and golden.
Notes
These stuffed potatoes pair beautifully with simple side salads, garlic bread, or a light vegetable soup. You can also serve them alongside a crisp white wine or refreshing lemonade.