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Cheesy Twice-Baked Stuffed Potatoes With Spinach & Mushrooms Delight Your Taste Buds Today!

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Delicious cheesy twice-baked stuffed potatoes filled with spinach and mushrooms, perfect for a comforting meal.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1/2 cup onion, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F. Scrub the potatoes under running water, then pat them dry. Prick each potato several times with a fork and rub with olive oil and salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
  2. While the potatoes are baking, heat a skillet over medium heat. Add the chopped onion and diced mushrooms, cooking until the onions are translucent and the mushrooms are softened, about 5-7 minutes. Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat and set aside.
  3. Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skins.
  4. To the bowl with the potato insides, add the cooked spinach and mushroom mixture, shredded cheddar cheese, sour cream, milk, garlic powder, paprika, black pepper, and crushed red pepper flakes (if using). Mix until well combined and creamy.
  5. Spoon the filling back into the potato skins, mounding it slightly. Place the stuffed potatoes back on a baking sheet and sprinkle any remaining cheese on top.
  6. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and bubbly.
  7. Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.

Notes

  • For a healthier version, substitute Greek yogurt for sour cream.
  • Add cooked bacon or diced ham to the filling for extra flavor and protein.

Nutrition

Find it online: https://tastydelice.com/cheesy-twice-baked-stuffed-potatoes-spinach-mushrooms/