Baked Potatoes with Spinach (Print Version)

# Ingredients:

→ Potatoes

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt to taste
04 - Pepper to taste

→ Filling

05 - 1 tablespoon olive oil or vegan butter
06 - 1 cup fresh spinach, chopped
07 - 1 cup cremini or button mushrooms, diced
08 - 3 garlic cloves, minced
09 - ½ cup sour cream or vegan sour cream
10 - ½ cup shredded cheddar cheese or vegan cheese
11 - ¼ cup grated Parmesan or nutritional yeast
12 - 2 tablespoons milk or unsweetened plant-based milk
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon onion powder
15 - 2 tablespoons chopped chives for garnish

# Instructions:

01 - Preheat oven to 400°F (200°C). Wash and scrub potatoes clean, poke them several times with a fork, coat with olive oil, sprinkle with salt and pepper, and place directly on the oven rack. Bake for 50-60 minutes until tender and crisp, or bake in an air fryer at 375°F (190°C) for 35-40 minutes, flipping halfway.
02 - Heat olive oil in a skillet over medium heat. Sauté garlic for 1-2 minutes until fragrant. Add diced mushrooms and cook for 5 minutes until softened, then stir in spinach until wilted, about 2 minutes. Remove from heat.
03 - Cut baked potatoes in half lengthwise and scoop out the insides, leaving ¼ inch of potato attached to the skin. Mash the scooped potato with sour cream, cheese, milk, paprika, and onion powder. Mix in the sautéed spinach and mushroom mixture. Adjust seasoning with salt and pepper.
04 - Fill the potato skins generously with the prepared mixture, mounding slightly, and sprinkle with additional cheese if desired.
05 - Place stuffed potatoes on a parchment-lined baking sheet. Bake in oven at 375°F (190°C) for 15-20 minutes until tops are golden and bubbly. In an air fryer, cook at 375°F (190°C) for 10-12 minutes until crisp. If using a casserole dish, bake at 375°F (190°C) covered for 15 minutes, then uncovered for 10 additional minutes.
06 - Sprinkle finished potatoes with fresh chives before serving. Serve warm as a main dish or hearty side.

# Notes:

01 - Use russet potatoes for their starchy texture and sturdy skin.
02 - Leave a thin layer of potato attached to the skin when scooping to maintain structural integrity.
03 - Add ingredients like diced bell peppers, caramelized onions, or veggie bacon to customize the filling.
04 - Prepare up to the final step, refrigerate for 24 hours, then bake before serving.

Back