Print

Creamy Mushroom Spinach Stuffed Potatoes: A Deliciously Easy Recipe

Print Recipe

These creamy stuffed russet potatoes are filled with a savory mixture of sautéed mushrooms, fresh spinach, and a blend of cheeses, making for a delicious and satisfying dish perfect for any occasion.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh spinach, chopped
  • 8 ounces mushrooms, sliced (cremini or button mushrooms)
  • 2 cloves garlic, minced
  • 1/2 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
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 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 each potato with olive oil, then sprinkle with salt and black pepper.
  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.
  6. While the potatoes are baking, heat a large skillet over medium heat.
  7. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown.
  8. Add minced garlic and chopped spinach, cooking for an additional 2-3 minutes until spinach wilts.
  9. Remove from heat and let the mixture cool slightly.
  10. In a large mixing bowl, combine softened cream cheese and sour cream, blending until smooth.
  11. Add the mushroom and spinach mixture, mozzarella cheese, Parmesan cheese, thyme, oregano, and red pepper flakes. Stir until well combined.
  12. Once the potatoes are done, let them cool for a few minutes.
  13. Slice each potato in half lengthwise and scoop out some flesh to create a pocket.
  14. Fill each potato half with the creamy filling.
  15. Place the stuffed potatoes back on the baking sheet and bake for an additional 15-20 minutes until golden and bubbly.
  16. Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.

Notes

  • Feel free to customize the filling by adding other vegetables or proteins, such as cooked chicken or bacon.
  • These stuffed potatoes can be made ahead of time and reheated in the oven before serving.
  • For a vegan version, substitute cream cheese and sour cream with plant-based alternatives.

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