Name: Cheesy Stuffed Potatoes with Spinach & Mushrooms
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 large baking potatoes (Russet or Yukon Gold); 1 tablespoon olive oil; 8 oz mushrooms, chopped (cremini, button, or your favorite); 2 cups fresh spinach, chopped; 2 cloves garlic, minced; 1/2 cup sour cream or Greek yogurt; 1/2 cup shredded mozzarella (or cheddar, Gruyère, etc.); 1/4 cup grated Parmesan; 2 tablespoons butter; Salt & black pepper, to taste; Optional: pinch of red pepper flakes or smoked paprika

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Cheesy Stuffed Potatoes with Spinach & Mushrooms are the perfect comfort food that strike the balance between hearty and wholesome. With fluffy baked potato, savory mushrooms, tender spinach, and two types of melty cheese, each bite is rich, satisfying, and full of flavor. These are ideal as a main dish or a crowd-pleasing side.

Cheesy Stuffed Potatoes with Spinach & Mushrooms

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large baking potatoes (Russet or Yukon Gold)

1 tablespoon olive oil

8 oz mushrooms, chopped (cremini, button, or your favorite)

2 cups fresh spinach, chopped

2 cloves garlic, minced

½ cup sour cream or Greek yogurt

½ cup shredded mozzarella (or cheddar, Gruyère, etc.)

¼ cup grated Parmesan

2 tablespoons butter

Salt & black pepper, to taste

Optional: pinch of red pepper flakes or smoked paprika for heat

Directions

Bake the potatoes:

I start by preheating the oven to 400°F (200°C). After scrubbing the potatoes clean, I pierce them with a fork and bake for 45 to 60 minutes, until they’re soft and tender. I let them cool slightly, then slice them in half lengthwise and scoop out most of the flesh, leaving a sturdy shell.

Prepare the filling:

While the potatoes bake, I heat olive oil in a skillet over medium heat and sauté the mushrooms until browned—usually 6 to 8 minutes. I season them with salt and pepper, then add the garlic for another minute. I stir in the spinach and cook just until it wilts. Then I remove everything from the heat.

Mix it up:

In a mixing bowl, I combine the scooped-out potato flesh with the mushroom-spinach mix, butter, sour cream, mozzarella, and half of the Parmesan. I season it with salt, pepper, and a pinch of red pepper flakes if I want a little heat.

Stuff and bake:

I spoon the filling back into the potato shells, top them with the remaining Parmesan and maybe a little extra cheese. Then I bake the stuffed potatoes at 375°F (190°C) for about 20 minutes, until they’re heated through and the top is golden.

Optional – Broil:

For a crispier top, I sometimes broil them for the last 2 to 3 minutes until the cheese bubbles and browns.

Servings and timing

This recipe makes 4 generous servings, especially if served as a main dish. If I'm using it as a side, it can serve 6 to 8 people.

Prep time: 15 minutes

Cook time: 1 hour 20 minutes (includes baking and filling)

Total time: about 1 hour 35 minutes

Variations

Add protein: I like to mix in crumbled cooked sausage, crispy bacon bits, or shredded rotisserie chicken for extra heartiness.

Go vegan: I swap in plant-based butter, sour cream, and vegan cheeses for a dairy-free version.

Add herbs: Fresh thyme or chopped parsley bring brightness and flavor to the filling.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for 15–20 minutes until warmed through. The microwave works too—about 2–3 minutes per potato—but I lose some crispiness on top. If I want that bubbly cheese again, I give them a quick broil before serving.

FAQs

How do I make these ahead of time?

I prepare and stuff the potatoes ahead, then refrigerate them unbaked. When I’m ready, I bake them at 375°F (190°C) for about 25–30 minutes, or until hot and golden.

Can I freeze stuffed potatoes?

Yes, I freeze them individually wrapped in foil or in an airtight container. I reheat from frozen at 375°F (190°C) for 35–40 minutes.

What can I use instead of mushrooms?

If I’m not a fan of mushrooms, I sometimes use zucchini, bell peppers, or even caramelized onions for a different veggie twist.

Is it okay to leave the skins on when mixing the filling?

I prefer to keep the skins intact as shells, but if I like more texture, I can mix in some of the scooped skin bits into the filling.

Can I use frozen spinach?

Yes, I’ve used frozen spinach in a pinch—just be sure to thaw and squeeze out all excess moisture before adding it to the skillet.

Conclusion

These Cheesy Stuffed Potatoes with Spinach & Mushrooms are a reliable go-to whenever I want something warm, filling, and full of flavor. Whether served on their own or paired with a salad or soup, they bring serious comfort to the table. Plus, with easy tweaks, I can adapt them to suit any dietary need or craving.

Recipe:

Cheesy Stuffed Potatoes with Spinach & Mushrooms

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 4 servings (as main), 6–8 servings (as side)
Diet: Vegetarian

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Description

Cheesy Stuffed Potatoes with Spinach & Mushrooms are the ultimate comfort food — hearty baked potatoes filled with a creamy mixture of sautéed mushrooms, spinach, and two types of cheese. They're flavorful, filling, and perfect as a vegetarian main or a crowd-pleasing side dish.

Instructions

Preheat the oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and bake for 45–60 minutes until tender.
Let potatoes cool slightly, then slice them in half lengthwise and scoop out most of the flesh, leaving a sturdy shell.
While potatoes bake, heat olive oil in a skillet over medium heat. Sauté the mushrooms for 6–8 minutes until browned. Add garlic and cook for another minute. Stir in chopped spinach and cook until wilted. Remove from heat.
In a bowl, mix the scooped-out potato flesh with the mushroom-spinach mixture, butter, sour cream, mozzarella, and half the Parmesan. Season with salt, pepper, and red pepper flakes or smoked paprika if using.
Spoon the mixture back into the potato shells. Top with remaining Parmesan and extra cheese if desired.
Bake at 375°F (190°C) for about 20 minutes until heated through and golden on top.
Optional: Broil for the last 2–3 minutes for a crispier top.