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Baked Potatoes with Mushroom and Spinach

A simple, filling dinner option that combines crispy potato skins with a savory vegetable topping of mushrooms and spinach.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Plant-Based, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium russet potatoes Choose evenly sized potatoes for consistent cooking.
  • 2 tablespoons olive oil Divided into 1 tablespoon for potatoes and 1 tablespoon for sautéing.
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz cremini or button mushrooms, sliced Brown mushrooms properly for deeper flavor.
  • 4 cups fresh spinach, chopped Can swap with kale or Swiss chard.
  • 1/4 cup vegetable broth Used for deglazing the skillet.
  • 2 tablespoons nutritional yeast or grated Parmesan Vegan option: use nutritional yeast.
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper Season at every stage for balanced taste.
  • optional sour cream or Greek yogurt for topping Use plant-based sour cream for vegan option.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Wash and dry potatoes thoroughly.
  2. Pierce each potato 5–6 times with a fork. Rub with 1 tablespoon olive oil and season with salt.
  3. Place directly on oven rack or baking sheet. Bake for 45–50 minutes until fork tender.
Cooking
  1. Meanwhile, heat remaining olive oil in a skillet over medium heat.
  2. Add onion and sauté for 3–4 minutes until softened.
  3. Add mushrooms, paprika, salt, and pepper. Cook for 5–6 minutes until browned.
  4. Stir in garlic and cook for 1 minute.
  5. Deglaze with vegetable broth and simmer for 1–2 minutes.
  6. Add spinach and cook until wilted, about 2 minutes.
  7. Stir in nutritional yeast or Parmesan.
  8. Slice baked potatoes open lengthwise and fluff the interior with a fork.
  9. Spoon mushroom and spinach mixture generously over each potato.
  10. Return to oven for 5 minutes if needed to heat through.

Notes

Let potatoes rest for 5 minutes before slicing. For extra creaminess, add a squeeze of lemon juice or cashew cream.