Cheesy Twice-Baked Stuffed Potatoes With Spinach & Mushrooms

Introduction

If you’re craving a hearty comfort meal that’s creamy, cheesy, and bursting with savory flavor, these Cheesy Twice-Baked Stuffed Potatoes With Spinach & Mushrooms are the answer. Perfect as a cozy side dish or a satisfying vegetarian main, they combine fluffy baked potatoes, sautéed mushrooms, tender spinach, and gooey melted cheese for a dish that’s irresistible from the first bite.

Ingredients

For the Potatoes:

4 large russet potatoes (scrubbed clean)
2 tablespoons olive oil
Salt and pepper, to taste

the Filling:

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups mushrooms, sliced (cremini or button mushrooms work best)
2 cups fresh spinach leaves
3 cloves garlic, minced
1 cup shredded cheddar cheese
½ cup grated mozzarella cheese
¼ cup grated Parmesan cheese
½ cup sour cream (or Greek yogurt for a lighter version)
¼ cup milk (adjust for creaminess)
1 teaspoon paprika
Salt and black pepper, to taste
Optional: pinch of nutmeg for added depth

Topping:

Extra shredded cheddar or mozzarella
Fresh parsley for garnish

Required Kitchen Tools

To make the perfect Cheesy Twice-Baked Stuffed Potatoes With Spinach & Mushrooms, you’ll need:

Baking sheet
Sharp knife
Medium frying pan or skillet
Mixing bowls
Spoon or potato masher
Parchment paper (optional for easy cleanup)

Step-by-Step Preparation Instructions

1: Bake the Potatoes

Preheat your oven to 400°F (200°C).
Rub each potato with a little olive oil, then sprinkle with salt.
Place them on a baking sheet and bake for 45–60 minutes, until tender when pierced with a fork.
Let them cool for about 10 minutes until they’re comfortable to handle.

2: Prepare the Filling

In a skillet, heat butter and olive oil over medium heat.
Add the chopped onion and sauté for about 3–4 minutes, until translucent.
Stir in the mushrooms and cook until they’re golden brown and any liquid has evaporated — about 6–7 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
Toss in the fresh spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.

3: Scoop and Mix

Slice the baked potatoes in half lengthwise. Carefully scoop out the flesh, leaving a thin shell to hold the filling.
Place the scooped potato flesh in a bowl and mash until smooth.
Add the sour cream, milk, paprika, cheddar, mozzarella, and Parmesan cheese.
Stir in the sautéed spinach and mushrooms mixture. Season with salt, pepper, and a pinch of nutmeg if desired.
Mix everything until creamy and well combined.

4: Refill and Bake Again

Spoon the filling back into the potato shells, mounding it generously.
Place the stuffed potatoes back on the baking sheet.
Sprinkle with extra cheese on top for that irresistible golden crust.
Bake again at 375°F (190°C) for 15–20 minutes, until the tops are bubbly and slightly browned.

5: Serve and Enjoy

Garnish with fresh parsley or chives before serving.
Serve hot as a main dish with a crisp green salad, or as a side with grilled chicken or steak.

Helpful Tips for the Perfect Cheesy Twice-Baked Potatoes

1. Choose the Right Potatoes

Russet potatoes are ideal for this recipe because their starchy texture becomes light and fluffy after baking. Avoid waxy varieties like red potatoes, which can be too firm for mashing.

2. Add Extra Creaminess

For an even creamier filling, mix in a splash of heavy cream or a spoonful of cream cheese. You can also substitute Greek yogurt for a tangy flavor boost.

3. Make It Ahead

You can prepare the stuffed potatoes in advance! Simply assemble them, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, bake until heated through and golden on top.

4. Customize the Filling

This recipe is versatile. Try adding:

Crispy bacon bits or ham pieces for a non-vegetarian twist.
Sun-dried tomatoes for a Mediterranean touch.
Goat cheese or feta instead of cheddar for a tangy profile.

5. Turn Them Into a Meal

Pair these Cheesy Twice-Baked Stuffed Potatoes With Spinach & Mushrooms with a side salad, roasted vegetables, or a bowl of tomato soup for a full and balanced meal.

Nutritional Information (Per Serving – Approximate)

Component	Amount
Calories	~310 kcal
Protein	12 g
Carbohydrates	35 g
Fat	14 g
Fiber	4 g
Calcium	18% DV
Iron	12% DV

Note: Nutritional values are approximate and may vary depending on specific ingredients used.

Why You’ll Love This Recipe

Comforting and Satisfying: A perfect mix of creamy mashed potatoes, melted cheese, and savory vegetables.
Vegetarian-Friendly: A hearty option for meatless dinners or Meatless Monday.
Impressive Yet Easy: Looks gourmet but uses simple, affordable ingredients.
Make-Ahead Friendly: Ideal for busy weeknights or dinner parties.

Serving Suggestions

These Cheesy Twice-Baked Stuffed Potatoes With Spinach & Mushrooms shine on their own but also pair beautifully with:

Grilled chicken or steak for a hearty meal
Roasted asparagus or broccoli for a balanced plate
Fresh green salad with lemon vinaigrette for a refreshing contrast
A warm bowl of soup for ultimate comfort food vibes

Conclusion

Whether you’re planning a comforting family dinner, a cozy weekend meal, or a holiday side that steals the show, these Cheesy Twice-Baked Stuffed Potatoes With Spinach & Mushrooms deliver every time. Creamy, flavorful, and deeply satisfying — they’re the kind of dish that makes everyone ask for seconds.