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
Scale
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.
