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Creamy Mushroom Spinach Stuffed Potatoes: A Delicious and Easy Recipe

  • Author: Clara
  • Total Time: 75 minutes
  • Yield: 4 servings 1x

Description

Creamy Mushroom and Spinach Stuffed Potatoes are a comforting dish featuring baked russet potatoes filled with a rich blend of sautéed mushrooms, fresh spinach, and creamy cheeses. This hearty meal combines delightful flavors and textures, making it perfect for any occasion.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, diced (cremini or button mushrooms preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the russet potatoes thoroughly under cold water and pat them dry.
  3. Poke several holes in each potato with a fork.
  4. Rub the potatoes with olive oil and sprinkle generously with salt.
  5. Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for about 45-60 minutes, or until tender when pierced with a fork.
  6. While the potatoes are baking, heat a large skillet over medium heat.
  7. Add a tablespoon of olive oil to the skillet. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent.
  8. Add the minced garlic and diced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms are browned and have released their moisture.
  9. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until wilted. Season with salt, pepper, and dried thyme to taste.
  10. Remove the skillet from heat and let the mixture cool slightly.
  11. In a large mixing bowl, combine the softened cream cheese and sour cream. Blend until smooth and creamy.
  12. Add the sautéed mushroom and spinach mixture to the cream cheese blend and stir until well combined.
  13. Fold in the shredded mozzarella and grated Parmesan cheese. Adjust seasoning with more salt and pepper if needed.
  14. Once the potatoes are done baking, let them cool for a few minutes.
  15. Carefully slice each potato in half lengthwise, creating a pocket for the filling.
  16. Scoop out some of the potato flesh from each half, leaving a small border around the edges.
  17. Fill each potato half generously with the creamy mushroom and spinach mixture.
  18. Sprinkle a little extra mozzarella cheese on top of each filled potato.
  19. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes at 400°F (200°C), or until the cheese is bubbly and golden.

Notes

  • You can save the scooped-out potato flesh for other recipes like mashed potatoes or potato pancakes.
  • Feel free to customize the filling by adding other vegetables or proteins as desired.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes

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Find it online: https://lovelytasty.com/creamy-mushroom-spinach-stuffed-potatoes/