Baked Potatoes with Mushrooms

This hearty twice-baked potato recipe transforms simple russet potatoes into a complete meal filled with savory mushrooms, nutrient-rich spinach, and melty cheese. The crispy potato shells cradle a creamy, flavor-packed filling that satisfies as either a main dish or impressive side.

I first created these stuffed potatoes during a particularly cold winter when my family needed something warming yet special. Now they've become our go-to whenever we want to elevate simple ingredients into something that feels restaurant-worthy without the fuss.

Ingredients

• Russet potatoes: Choose large ones with unblemished skin for the best baking texture and presentation
• Olive oil: Helps create that perfectly crispy skin that contrasts with the creamy filling
• Fresh spinach: Adds color, nutrients, and a slight earthiness that balances the richness
• Cremini mushrooms: Their meaty texture and umami flavor make these potatoes truly satisfying
• Garlic: Provides essential aromatic base that enhances the other ingredients
• Sour cream: Creates the perfect creamy consistency and adds tanginess
• Cheddar cheese: Melts beautifully for that irresistible stretch when you take a bite
• Smoked paprika: Brings subtle smokiness that elevates the entire dish
• Chives: Add a fresh finish and pop of color

Step-by-Step Instructions

Bake the Potatoes:

Scrub potatoes thoroughly and poke several holes with a fork to release steam during baking. Coat them generously with olive oil and season with salt and pepper before placing directly on the oven rack at 400°F. Bake for 50 to 60 minutes until the skin is crisp and the inside yields easily when pierced with a fork. The oil creates that restaurant-quality crispy exterior that makes these potatoes special.

Prepare the Filling:

While potatoes bake, sauté minced garlic in olive oil until fragrant, about 1 minute. Add diced mushrooms and cook until they release their moisture and begin to brown, around 5 minutes. This caramelization is crucial for developing deep flavor. Add chopped spinach and cook just until wilted, about 2 minutes. Be careful not to overcook the spinach, as it will continue to soften when baked again.

Create the Mixture:

Once potatoes are cool enough to handle, cut them lengthwise and carefully scoop out the flesh, leaving about a quarter inch attached to the skin. This thin layer prevents tearing and helps maintain structure. Combine the potato flesh with sour cream, shredded cheese, milk, and seasonings. Mix until smooth but be careful not to overmix, as this can make the potatoes gummy. Fold in the sautéed mushrooms and spinach gently to maintain texture.

Stuff and Bake Again:

Fill each potato skin generously with the mixture, allowing it to mound slightly on top. Sprinkle with additional cheese for an extra golden crust. Return to the oven at 375°F for 15 to 20 minutes until the tops become golden and bubbly and the cheese develops those irresistible brown spots.

Garnish and Serve:

Finish with freshly chopped chives, which add a mild onion flavor and beautiful color contrast. Serve immediately while the outside is crisp and the filling is hot and creamy.

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The smoked paprika is my secret weapon in this recipe. I discovered its transformative power when I accidentally used it instead of regular paprika one evening. My daughter, who normally picks around mushrooms, cleaned her plate and asked for seconds. Now I keep a dedicated tin just for these potatoes.

Storage and Reheating

These twice-baked potatoes maintain their quality beautifully when stored properly. After cooking, let them cool completely before transferring to an airtight container. They'll keep in the refrigerator for up to 4 days. For reheating, place them on a baking sheet in a 350°F oven for about 15 minutes until heated through. If reheating from frozen, allow additional time and consider covering with foil for the first part of reheating to prevent over-browning.

Making It Ahead

Twice-baked potatoes are perfect for meal prep or entertaining. You can prepare them through the stuffing stage, then refrigerate for up to 24 hours before the final bake. Simply add 5 extra minutes to the final baking time when cooking from cold. For longer storage, freeze the stuffed potatoes before the final bake. Arrange them on a baking sheet until frozen solid, then transfer to freezer bags where they'll keep for up to 3 months.

Variations to Try

The basic recipe provides a perfect canvas for endless variations. For a Mediterranean twist, add sun-dried tomatoes, black olives, and feta instead of cheddar. Create a Southwestern version with black beans, corn, green chilies, and pepper jack cheese. For special occasions, consider topping with caramelized onions and truffle oil or fold in crabmeat for an elegant seafood option. The potato shells truly function as vessels for whatever flavor combinations inspire you.

Serving Suggestions

These substantial twice-baked potatoes pair beautifully with lighter accompaniments. Serve alongside a crisp green salad dressed with a simple vinaigrette to balance the richness. For a protein addition, consider grilled chicken or a simple roasted fish fillet. They also make wonderful vegetarian main courses when served with roasted vegetables or a seasonal soup. For entertaining, arrange them on a large platter surrounded by fresh herbs for a stunning presentation that encourages guests to help themselves.

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Frequently Asked Questions

→ What type of potatoes work best for baking?

Russet potatoes are ideal for baking due to their starchy texture and sturdy skins, which hold up well to stuffing and baking.

→ How do I ensure the potato skins don’t tear?

Leave a thin layer of potato flesh attached to the skin when scooping out the insides. This helps maintain the structure of the skins.

→ Can this dish be made vegan?

Yes! Replace the butter, sour cream, milk, and cheese with plant-based alternatives like vegan butter, plant-based sour cream, dairy-free cheese, and unsweetened plant-based milk.

→ Can I prepare these potatoes ahead of time?

Absolutely. Prepare the potatoes up to the final baking step and store them in the fridge for up to 24 hours. Bake them just before serving.

→ What other ingredients can I add to the filling?

You can customize the filling with ingredients like diced bell peppers, caramelized onions, crumbled veggie bacon, or fresh herbs for extra flavor.

→ What are some serving suggestions for these potatoes?

Serve baked potatoes with a crisp green salad, roasted vegetables, or a warm soup. They're also great as a holiday side dish or part of a barbecue spread.