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Best Mushroom Stuffed Potatoes with Spinach & Cheese

A creamy and flavorful dish with hearty potatoes stuffed with sautéed mushrooms, fresh spinach, and gooey cheese, baked to perfection.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Ideal for stuffing due to their size and fluffy texture.
  • 1 cup mushrooms (sliced)
  • 2 cups fresh spinach (chopped)
  • 1 cup shredded cheese (like mozzarella or gouda)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: fresh herbs for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the russet potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape. Bake in the oven for about 45-60 minutes until tender.
  3. While the potatoes bake, heat olive oil in a skillet over medium heat. Add the sliced mushrooms, cooking for about 5-7 minutes until they turn golden brown. Toss in the chopped spinach and garlic powder, cooking until the spinach wilts. Season with salt and pepper.
  4. Once the potatoes are cooked, cut them in half lengthwise, and scoop out the insides into a bowl. Mix the scooped potato with the sautéed mushroom and spinach mixture. Stir in half of the shredded cheese.
  5. Spoon the mixture back into the potato skins, and top each with the remaining cheese.
  6. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the cheese is melted and golden.
  7. Garnish with fresh herbs, and enjoy your delectable stuffed potatoes!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes. Unbaked stuffed potatoes can be frozen for up to three months; bake from frozen for about an hour.