Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
2 servings
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Calories
458 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms
Description
Starting with russet potatoes baked until tender inside and seasoned for crispy skin, this recipe adds a sautéed topping of cremini mushrooms and minced shallots cooked in butter and white wine until soft and flavorful. Baby spinach is incorporated late in cooking to wilt slightly without losing its vibrant color. Heavy cream adds richness and helps bind the mixture when combined with grated white cheddar cheese. The assembled warm filling is spooned into the halved baked potatoes, which puff up tenderly when squeezed open before adding the mixture.
The combination offers a contrast between the soft, fluffy baked potato, the creamy and cheesy filling, and the earthy mushrooms with mild shallot sweetness. Fresh chives on top add brightness and a hint of oniony freshness, while optional red pepper flakes can deliver a light heat. This dish works well as a filling vegetarian meal or as a satisfying side.
The recipe allows flexibility in cooking the potatoes by baking or microwaving for quicker preparation. Crispy cheese leftovers on the baking sheet can be scraped up and used as a garnish, maximizing flavor. The dish’s flavor and texture balance benefit from sautéing the mushrooms until browned and the careful addition of cream and cheese.
Ingredients
- 2 russet potato
- 2 TBSP butter
- 4 oz cremini mushrooms chopped
- 1 shallot minced
- ¼ cup white wine
- 3 oz spinach baby, chopped
- 3 TBSP heavy cream
- ½ TBSP Parmesan Cheese grated
- salt to taste
- black pepper to taste
- 1-3 oz White Cheddar Cheese grated
- 1-2 TBSP chives to garnish, fresh, chopped
- ¼ tsp red pepper flakes optional, crushed
Instructions
- Pre-heat oven to 400 degrees F.
- Pierce cleaned potatoes with a fork in 3-4 places and, for crispy skin, rub with a teeny bit of oil. Bake on a foil lined baking sheet for approx. 40 minutes or until insides are hot and fluffy. Alternatively you can microwave until beginning to soften, about 5 minutes. Flip and continue to microwave in 5 minute intervals, until tender when pierced with a knife. Set aside to cool slightly.
- Heat 1 TBSP butter in a large pan over medium-high heat. When butter begins to bubble, add mushrooms and cook, stirring frequently, until they start to brown and soften, about 7 minutes.
- Reduce heat to medium and add shallot and remaining butter to pan. Cook until shallot softens, about 1 minute. Add wine and cook until evaporated, 1-2 minutes.
- While mushrooms cook, arrange potatoes close together on a baking sheet. Cut across the top, lenghtwise, and gently squeeze in sides of potatoes to puff up the middle, pulling outwards slightly to reveal more of the fluffy potato center. Sprinkle with Cheddar and bake until warmed through and cheese is golden brown, about 5 minutes.
- Add spinach to pan with mushrooms over medium heat and cook until wilted, about 3 minutes more.
- Stir in heavy cream and parmesan, then season with 1⁄4 teaspoon salt and pepper as desired. Top potatoes with mushroom and spinach sauce and garnish with chives.
Notes
- Bake potatoes on a foil-lined sheet for about 40 minutes or microwave until tender for a quicker alternative.
- Scrape and use any crispy melted cheese left on the baking sheet as a flavorful garnish.
- Adjust seasoning and garnish with fresh chives and optional red pepper flakes to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 77mg | 26% |
| Sodium | 270mg | 11% |
| Potassium | 1401mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4955IU | 99% |
| Vitamin C | 25mg | 28% |
| Calcium | 211mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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