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Best Cheesy Twice-Baked Stuffed Potatoes With Spinach & Mushro

Make Cheesy Twice-Baked Stuffed Potatoes With Spinach & Mushrooms with pantry staples, clear cues, and flexible swaps.
Servings 4

Ingredients

  • 4 large russet potatoes scrubbed
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 2 cups mushrooms chopped
  • 3 cups fresh spinach chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped (optional, for garnish)

Instructions

  • Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork, place on a baking sheet, and bake for 50–60 minutes, until tender when pierced with a knife.
  • Remove potatoes from oven and let cool slightly. Slice each potato in half lengthwise. Carefully scoop out the insides into a bowl, leaving a thin shell.
  • In a skillet, heat olive oil and butter over medium heat. Add onion and mushrooms; cook 5–6 minutes until softened and browned. Stir in garlic and spinach, cooking until wilted. Season with salt and pepper.
  • Mash the scooped potato flesh with sour cream, milk, half the cheddar cheese, and the mushroom-spinach mixture until smooth and creamy.
  • Spoon filling back into potato shells. Place stuffed potatoes on a baking sheet.
  • Top with remaining cheddar, mozzarella, and Parmesan cheeses.
  • Bake for 15–20 minutes, until cheese is melted and bubbly.
  • Garnish with parsley and serve warm.