If you’re looking for a comforting and flavorful dish that brings together creamy, cheesy potatoes with a savory, veggie-packed filling, you’re going to love the Spinach Mushroom Stuffed Baked Potatoes with Cheddar Recipe. It’s one of those recipes that feels indulgent without being complicated, offering a perfect balance of tender baked potatoes, sautéed mushrooms, fresh spinach, and sharp cheddar cheese. Whether you want a hearty weeknight dinner or a crowd-pleasing side, this dish is packed with textures and flavors that are sure to become a favorite in your kitchen.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each play a vital role in creating a rich, satisfying meal. Fresh vegetables add brightness and earthiness, while cheddar cheese brings that irresistible melty goodness.
- Russet potatoes: Their starchy, fluffy interiors make them the perfect base for stuffing and baking.
- Olive oil: Used for roasting potatoes and sautéing vegetables to add richness and prevent sticking.
- Onion: Provides a sweet, aromatic depth when cooked down.
- Sliced white mushrooms: Bring an earthy, meaty flavor and a tender bite after sautéing.
- White wine: Helps deglaze the pan and adds a subtle acidity to brighten the vegetable mixture.
- Minced garlic: Imparts warmth and pungency that enhances all the other flavors.
- Fresh baby spinach: Adds vibrant color, nutrients, and a mild, leafy flavor.
- Plain yogurt: Creamy and tangy, it lightens the filling and gives it a smooth texture.
- Sharp cheddar cheese: The star cheese that melts perfectly inside the potatoes and tops them off with bold flavor.
- Crushed red pepper: Optional garnish for a little spicy kick that contrasts beautifully with the creamy stuffing.
How to Make Spinach Mushroom Stuffed Baked Potatoes with Cheddar Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400º F. Poke each russet potato all over with a fork to help steam escape and then rub them lightly with olive oil. A generous sprinkle of salt and pepper on the skin will create a crispy, flavorful crust once baked. Pop them on a sheet pan and let them bake for about an hour until tender and the skins feel crisp to the touch.
Step 2: Prepare the Sautéed Veggies
While the potatoes are finishing, heat the remaining olive oil in a large skillet over medium-high heat. Toss in the diced onion and let it cook for a couple of minutes until it starts turning translucent and fragrant. This gentle sweetness is the foundational flavor your mushrooms and spinach will build on.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the skillet with the onions. Mushrooms release their moisture as they cook, so stir occasionally and allow them to cook down for about 5 to 8 minutes until soft and golden. This step intensifies their naturally rich, earthy taste.
Step 4: Create the Sauce
Next, stir in the minced garlic and pour in the white wine. The wine deglazes the pan, lifting any caramelized bits from the bottom to infuse your sauce with extra flavor. Bring the mixture to a boil, then reduce heat to medium-low and simmer until the sauce gently reduces and thickens, about 8 to 10 minutes.
Step 5: Add Spinach and Finish Filling
Stir the fresh baby spinach into the skillet and mix it in slowly so it can wilt naturally in the heat. After about 5 to 6 minutes, when the spinach has softened, turn off the heat and mix in the plain yogurt. This adds creaminess without heaviness, balancing out the earthy mushrooms and sharp cheese perfectly.
Step 6: Assemble and Melt the Cheese
Once the potatoes have cooled slightly, cut them open lengthwise and gently squeeze to reveal their fluffy interior. Sprinkle about 1/4 cup of shredded sharp cheddar inside each potato and return them to the oven for an additional 5 to 6 minutes until the cheese melts into that cozy, gooey center. Finally, scoop generous amounts of the spinach mushroom mixture over each cheesy potato, and garnish with crushed red pepper for a touch of heat if you like.
How to Serve Spinach Mushroom Stuffed Baked Potatoes with Cheddar Recipe
Garnishes
A sprinkle of crushed red pepper flakes adds a beautiful contrast to the creamy filling, but you can also try chopped fresh herbs like parsley or chives for a fresh, vibrant pop of color and flavor. A dollop of extra plain yogurt or sour cream can also make an inviting creamy topping that complements the dish perfectly.
Side Dishes
These stuffed baked potatoes make a hearty main dish on their own but also pair wonderfully with a crisp green salad or a light vegetable soup for a satisfying meal. For extra protein, a simple grilled chicken breast or baked tofu can round out the plate nicely without overpowering the subtle flavors of the filling.
Creative Ways to Present
Once you’ve mastered the classic assembly, you can get creative by turning this recipe into a loaded potato bar for your next gathering. Serve the baked potatoes halved with a variety of toppings on the side, like extra sautéed mushrooms, sautéed kale, different cheeses, or spicy salsa. This interactive approach is perfect for sharing and customizing each serving.
Make Ahead and Storage
Storing Leftovers
You can store any leftover stuffed baked potatoes in an airtight container in the refrigerator for up to 3 days. Keep the potatoes and filling together to maintain that perfect cheesy-spinach mushroom combo, but make sure they are fully cooled before refrigeration to prevent sogginess.
Freezing
This recipe freezes well. Wrap each stuffed potato tightly in plastic wrap and then foil before placing them in a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge for the best texture.
Reheating
To reheat, place the frozen or refrigerated potatoes in a 375º F oven for about 20 to 25 minutes until thoroughly warmed and the cheese is melty again. Alternatively, microwave them on medium power in short bursts, but the oven method helps maintain the crispy skin and avoid a soggy filling.
FAQs
Can I use other types of potatoes for this recipe?
While russet potatoes are ideal due to their fluffy texture when baked, you can use other large baking potatoes like Yukon Gold. The texture might be slightly different, but the dish will still be delicious.
Is it possible to make this recipe vegan?
Absolutely! Swap the cheddar cheese for a plant-based cheese alternative and use a vegan yogurt instead of plain yogurt. Make sure to choose a wine that is vegan-friendly or substitute with vegetable broth.
Can I prepare the filling in advance?
Yes, you can make the spinach mushroom filling a day ahead and store it in the fridge. When baking the potatoes, simply heat the filling before stuffing and melting the cheese for a quick assembly.
What wine works best for cooking the mushroom sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio works wonderfully, adding brightness without overpowering the other ingredients. If you prefer no alcohol, a light vegetable broth also does the trick.
How do I get the potato skins crispy?
Rubbing the potatoes with olive oil and seasoning before baking helps develop a crisp, flavorful skin. Baking directly on a sheet pan at a high temperature also encourages a nicely browned exterior.
Final Thoughts
There is something simply magical about the way the creamy, cheesy interior of a baked potato pairs with a vibrant spinach mushroom filling. This Spinach Mushroom Stuffed Baked Potatoes with Cheddar Recipe is a perfect example of comfort food done right — easy to make, packed with flavor, and satisfying every time. I hope you enjoy making it as much as I do and that it brings a little extra warmth and joy to your dinner table!
Print
Spinach Mushroom Stuffed Baked Potatoes with Cheddar Recipe
- Prep Time: 5 minutes
- Cook Time: 70 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously hearty Spinach Mushroom Stuffed Baked Potatoes with melty sharp cheddar cheese and a savory spinach mushroom sauce made with white wine and yogurt. Perfect as a satisfying vegetarian main dish or side, baked until crispy and topped with a creamy spinach mushroom mixture.
Ingredients
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil (for rubbing potatoes)
- Salt and pepper to taste
- 1 cup shredded sharp cheddar cheese (divided: 1/4 cup per potato for stuffing, remaining for topping)
Spinach Mushroom Sauce
- 1 tablespoon olive oil
- 1 medium onion, diced
- 8 oz sliced white mushrooms
- 1/2 cup white wine
- 1 teaspoon minced garlic
- 1 (5 oz) bag fresh baby spinach
- 2 tablespoons plain yogurt
- Crushed red pepper for garnish
Instructions
- Prepare and Bake Potatoes: Preheat oven to 400º F. Poke the potatoes all over with a fork. Rub each potato with 1 tablespoon olive oil to grease them lightly and sprinkle with salt and pepper. Place on a sheet pan and bake for 60-70 minutes until tender. Remove from oven and let cool slightly. Cut open the potatoes lengthwise on top and gently squeeze to open and fluff the potato interior. Sprinkle 1/4 cup shredded cheddar cheese inside each potato and return to oven to bake an additional 5-6 minutes until cheese is melted and gooey. Remove and keep warm.
- Cook Onions: About 5-10 minutes before the potatoes finish baking, heat the remaining 1 tablespoon olive oil over medium-high heat in a large skillet. Add diced onion and cook for about 2 minutes until slightly translucent.
- Sauté Mushrooms: Add sliced mushrooms to the skillet and cook for 5-8 minutes, stirring occasionally, until the mushrooms release their water and soften.
- Add Garlic and Wine: Stir in minced garlic and pour in white wine. Mix well and bring to a boil. Reduce heat to medium-low and let the sauce simmer for 8-10 minutes, allowing it to reduce slightly and concentrate in flavor.
- Wilt Spinach and Finish Sauce: Add fresh baby spinach to the skillet, stirring slowly as the spinach wilts down, about 5-6 minutes. Turn off the heat and stir in plain yogurt until fully combined for a creamy texture.
- Assemble and Serve: Spoon the spinach mushroom sauce over each cheesy baked potato. Garnish with crushed red pepper flakes for a touch of heat and serve immediately.
Notes
- Use russet potatoes for best texture and fluffiness inside.
- White wine adds depth to the mushroom sauce but can be substituted with vegetable broth for a non-alcoholic version.
- The yogurt adds creaminess and a slight tang; Greek yogurt works well.
- Adjust crushed red pepper flakes according to your spice preference.
- Leftovers can be stored covered in the refrigerator for up to 2 days; reheat in the oven for best results.
