Directions:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean and dry them thoroughly with paper towels. Pierce each potato several times with a fork or knife to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle them lightly with salt.
- Bake the Potatoes:
- Place the potatoes directly on the oven rack or a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare the Filling:
- While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Mushrooms and Spinach:
- Stir in the chopped mushrooms and cook for 5-6 minutes until they release their juices and begin to brown. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Combine the Filling:
- Remove the skillet from heat and stir in the sour cream until well combined. Adjust seasoning if needed.
- Assemble and Serve:
- Once the potatoes are baked and cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer attached to the skin. Mash the scooped potato flesh and fold it into the mushroom and spinach mixture. Gently spoon the filling back into the potato skins.
- Final Bake:
- Sprinkle shredded cheddar cheese over the stuffed potatoes. Return them to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and garnish with chopped parsley if desired. Serve hot and enjoy!
Kitchen Equipment Needed
To prepare this recipe, you’ll need:
- Baking sheet or oven-safe dish
- Large skillet
- Chef’s knife and cutting board
- Mixing bowls
- Fork or potato masher
- Serving utensils
Storing Leftovers
If you have any leftover stuffed baked potatoes, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Food and Drink Pairings
These Stuffed Baked Potatoes pair wonderfully with a crisp green salad dressed lightly with vinaigrette or alongside a simple tomato soup for a comforting meal. For beverages, consider serving with a chilled glass of white wine or a refreshing lemonade.
Recipe Variations
Feel free to customize this recipe to suit your preferences:
- Cheese Lover’s Twist: Experiment with different cheeses such as mozzarella or Gruyère for a richer flavor.
- Protein Addition: Add cooked bacon bits or diced grilled chicken to the filling for a heartier version.
- Vegan Option: Substitute dairy-free sour cream and omit cheese or use vegan cheese alternatives.
