Introduction

Oh, hey there! Do you ever get those cravings for something warm, cheesy, and utterly comforting? Like, the kind of food that wraps you up in a hug from the inside out? I’ve got just the recipe for you that brings back all those cozy kitchen memories. These Cheesy Twice-Baked Stuffed Potatoes with Spinach & Mushrooms are ridiculously easy to whip up, and honestly, they’re a total game-changer. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: Seriously, we’re talking minimal active time. Perfect for those busy weeknights!
Easy: Even if you’re new to the kitchen, you can totally nail this. It’s foolproof!
Giftable: Imagine making a batch and sharing them with a neighbor or friend. They’ll be SO grateful!
Crowd-pleasing: Picky eaters, seasoned foodies – everyone devours these. They’re a guaranteed hit!

Ingredients

Here’s what you’ll need to make these little pockets of happiness. Don’t worry, most of this is probably already in your pantry!

4 large russet potatoes: These are the MVP potatoes – they bake up fluffy and are perfect for stuffing.
2 tablespoons olive oil: To give our potatoes a nice, crispy skin.
Salt and pepper to taste: The classic duo, essential for flavor!
1 tablespoon olive oil or vegan butter: For sautéing our veggies. Either works wonderfully.
1 cup fresh spinach, chopped: A little green goodness to make them feel a tiny bit healthy. 😉
1 cup mushrooms (cremini or button recommended), diced: Cremini or button mushrooms have a lovely earthy flavor that pairs so well.
3 garlic cloves, minced: Because, let’s be honest, everything is better with garlic.
½ cup sour cream (or vegan sour cream): For that creamy, dreamy texture.
½ cup shredded cheddar cheese (or vegan cheese): The star of the cheesy show! Use your favorite kind.
¼ cup grated Parmesan (optional, or nutritional yeast for vegan): A little extra umami boost, but totally fine to skip if you don’t have it.
2 tablespoons milk (or unsweetened plant-based milk): To help get our filling perfectly smooth.
½ teaspoon smoked paprika: Adds a beautiful subtle smoky depth.
½ teaspoon onion powder: More savory goodness!
2 tablespoons chopped chives for garnish: For a pop of color and fresh flavor at the end.

How to Make It

Alright, apron on? Let’s get cooking! This is where the magic happens.

Get those potatoes baking: Preheat your oven to 400°F (200°C). Wash your potatoes really well, then pierce them a few times with a fork. This lets steam escape so they don’t burst! Rub them all over with that 2 tablespoons of olive oil, then sprinkle generously with salt and pepper. Pop them on a baking sheet and let them bake for about 45-60 minutes, or until they’re nice and tender when you poke them.
Sauté the veggies: While your potatoes are doing their thing in the oven, grab a skillet. Heat up that 1 tablespoon of olive oil or vegan butter over medium heat. Toss in your chopped spinach and diced mushrooms. Cook them down until they’re nice and soft, usually about 5-7 minutes.
Garlic power! Add your minced garlic to the skillet and cook for just 1 minute more, until it’s nice and fragrant. Be careful not to burn it! Then, take the skillet off the heat.
Scoop ’em out: Once your potatoes are perfectly tender, let them cool down just enough so you can handle them. Carefully cut each potato in half lengthwise. Then, gently scoop out the fluffy insides, leaving about a ¼-inch border all around to create a sturdy “boat.”
Mix it all up: In a medium bowl, combine the scooped-out potato flesh with your sautéed spinach and mushroom mixture.
Get cheesy and creamy: Now for the best part! Add in your sour cream (or vegan sour cream), shredded cheddar cheese (or vegan cheese), that optional Parmesan (or nutritional yeast), milk (or plant-based milk), smoked paprika, and onion powder.
Stir it well: Mix everything together until it’s all beautifully combined. Give it a taste and season with more salt and pepper if you think it needs it.
Stuff ’em back! Spoon that glorious filling back into the potato skins. Don’t be shy – pile it high!
Second bake for bubbly goodness: Place your stuffed potato halves back on the baking sheet. Pop them back into the oven for another 15-20 minutes. You want the filling to be heated through and the cheese to be all melty and bubbly.
Garnish and serve: Once they’re out of the oven, sprinkle with your fresh chopped chives. Isn’t that pretty? Serve them up hot and enjoy every delicious bite!

Substitutions & Additions

Feeling adventurous? Or maybe you’re out of an ingredient? No worries! Here are some fun ideas:

Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling for a little kick.
More veggies, please! Feel free to add other sautéed veggies like diced bell peppers, onions, or even some chopped broccoli.
Bacon bits (or vegan bacon bits): For that extra savory crunch, sprinkle some cooked bacon or its vegan counterpart on top.
Herbs: Swap chives for fresh parsley or cilantro for a different flavor profile.
Different Cheeses: Monterey Jack, pepper jack, or Gruyere would all be delicious in this recipe.

Tips for Success

A few little tricks to make your stuffed potatoes absolutely perfect:

Don’t overcook the potatoes the first time: You want them tender but not mushy, so they can hold their shape when you scoop them out.
Scoop carefully: Leave enough of the potato shell so your delicious filling doesn’t fall out. A spoon works best for this.
Taste and season: This is crucial! Always taste your filling before stuffing it back into the potatoes.
Prep ahead: You can bake the potatoes and prepare the filling a day in advance. Store them separately in the fridge, then assemble and bake when you’re ready to serve. It makes for an even quicker weeknight meal!

How to Store It

Leftovers are the best kind of leftovers, right? If you happen to have any (which I doubt!), here’s how to store them:

Once cooled, store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in a 350°F (175°C) oven for about 10-15 minutes until heated through, or microwave them for a quick reheat.

FAQs

Can I make this recipe ahead of time?

Absolutely! You can bake the potatoes and make the filling up to a day in advance. Store them separately in the fridge. When you’re ready to eat, stuff the potatoes and bake them as directed until hot and bubbly.

Are these potatoes gluten-free?

Yes! This recipe is naturally gluten-free as long as you use gluten-free dairy or vegan alternatives if needed.

Can I freeze these stuffed potatoes?

Yes, you can freeze them! Once they’ve been baked the second time, let them cool completely. Wrap them tightly in plastic wrap and then in foil, or place them in a freezer-safe container. They’ll last for about 2-3 months. To reheat, thaw them overnight in the fridge and then bake them as usual.

What if I don’t like mushrooms?

No problem! You can simply omit the mushrooms and increase the amount of spinach, or add another finely diced vegetable like zucchini or bell peppers. The flavor will still be amazing!

Cheesy Twice-Baked Stuffed Potatoes with Spinach & Mushrooms

These Cheesy Twice-Baked Stuffed Potatoes with Spinach & Mushrooms are ridiculously easy to whip up and are a total game-changer for comfort food.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 15

Servings 8 potato halves

Equipment

Baking Sheet
Skillet
Medium bowl
Fork
Spoon

Ingredients

For the Potatoes

4 large russet potatoes MVP potatoes – they bake up fluffy and are perfect for stuffing.
2 tablespoons olive oil To give our potatoes a nice, crispy skin.
salt and pepper The classic duo, essential for flavor!

For the Filling

1 tablespoon olive oil or vegan butter For sautéing our veggies. Either works wonderfully.
1 cup fresh spinach A little green goodness to make them feel a tiny bit healthy.
1 cup mushrooms (cremini or button recommended) Cremini or button mushrooms have a lovely earthy flavor that pairs so well.
3 cloves garlic Because, let's be honest, everything is better with garlic.
0.5 cup sour cream (or vegan sour cream) For that creamy, dreamy texture.
0.5 cup shredded cheddar cheese (or vegan cheese) The star of the cheesy show! Use your favorite kind.
0.25 cup grated Parmesan (optional, or nutritional yeast for vegan) A little extra umami boost, but totally fine to skip if you don't have it.
2 tablespoons milk (or unsweetened plant-based milk) To help get our filling perfectly smooth.
0.5 teaspoon smoked paprika Adds a beautiful subtle smoky depth.
0.5 teaspoon onion powder More savory goodness!

For Garnish

2 tablespoons chopped chives For a pop of color and fresh flavor at the end.

Instructions

Preheat your oven to 400°F (200°C). Wash your potatoes really well, then pierce them a few times with a fork. This lets steam escape so they don't burst! Rub them all over with that 2 tablespoons of olive oil, then sprinkle generously with salt and pepper. Pop them on a baking sheet and let them bake for about 45-60 minutes, or until they're nice and tender when you poke them.
While your potatoes are doing their thing in the oven, grab a skillet. Heat up that 1 tablespoon of olive oil or vegan butter over medium heat. Toss in your chopped spinach and diced mushrooms. Cook them down until they're nice and soft, usually about 5-7 minutes.
Add your minced garlic to the skillet and cook for just 1 minute more, until it's nice and fragrant. Be careful not to burn it! Then, take the skillet off the heat.
Once your potatoes are perfectly tender, let them cool down just enough so you can handle them. Carefully cut each potato in half lengthwise. Then, gently scoop out the fluffy insides, leaving about a ¼-inch border all around to create a sturdy "boat."
In a medium bowl, combine the scooped-out potato flesh with your sautéed spinach and mushroom mixture.
Now for the best part! Add in your sour cream (or vegan sour cream), shredded cheddar cheese (or vegan cheese), that optional Parmesan (or nutritional yeast), milk (or plant-based milk), smoked paprika, and onion powder.
Mix everything together until it's all beautifully combined. Give it a taste and season with more salt and pepper if you think it needs it.
Spoon that glorious filling back into the potato skins. Don't be shy – pile it high!
Place your stuffed potato halves back on the baking sheet. Pop them back into the oven for another 15-20 minutes. You want the filling to be heated through and the cheese to be all melty and bubbly.
Once they're out of the oven, sprinkle with your fresh chopped chives. Isn't that pretty? Serve them up hot and enjoy every delicious bite!

Notes

You can bake the potatoes and prepare the filling a day in advance. Store them separately in the fridge, then assemble and bake when you're ready to serve. It makes for an even quicker weeknight meal!