Spinach and Shiitake Mushroom Stuffed Potatoes
Hearty baked potatoes filled with a creamy mixture of spinach and shiitake mushrooms, perfect for a cozy dinner or as a vibrant side dish.
Ingredients
For the stuffed potatoes
- 4 medium medium russet potatoes Thick skin and fluffy interior work best.
- 2 cups fresh spinach, chopped
- 1 cup shiitake mushrooms, sliced
- 1 cup shredded cheese (your choice) Feta or mozzarella are good options.
- ½ cup sour cream Can be substituted with a vegan alternative.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- to taste Salt
- to taste Black pepper
- Fresh herbs (like chives or parsley) for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and poke several holes in them with a fork.
- Bake the potatoes directly on the oven rack for about 45 minutes, or until they are tender when pierced with a fork. Remove them from the oven and let them cool slightly.
Filling
- While the potatoes are baking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the sliced shiitake mushrooms to the skillet and sauté for about 5-7 minutes until they soften and release their moisture.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
- Remove the skillet from heat and mix in the shredded cheese and sour cream until well combined.
Assembly
- When the potatoes are cool enough to handle, slice them in half lengthwise and scoop out about half of the flesh, being careful not to break the skins.
- Combine the scooped potato flesh with the spinach and mushroom mixture, mixing well to ensure even distribution.
- Spoon the filling back into the potato skins, mounding it as you fill each half. Optionally sprinkle a little extra cheese on top.
- Place the stuffed potatoes back on a baking sheet and return them to the oven for an additional 15-20 minutes until the tops are golden brown and heated through.
- Garnish with fresh herbs before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For freezing, wrap each potato in plastic wrap and place in a freezer-safe container.