Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms
These loaded baked potatoes are topped with sautéed cremini mushrooms, shallots, and spinach enriched by heavy cream and melted cheddar cheese for a creamy, savory filling. The russet potatoes are baked or microwaved until fluffy inside with crisp skins. The mushroom and shallot mixture is cooked down with white wine to add depth, then combined with fresh spinach and cheese. Red pepper flakes add optional gentle heat. Garnished with fresh chives, this is a hearty, comforting vegetarian main or side dish with rich texture and balanced flavors.
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
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 458
% 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.