The Ultimate Stuffed Baked Potatoes Recipe
Indulge in the ultimate comfort food experience with The Ultimate Stuffed Baked Potatoes Recipe. These fluffy russet potatoes are loaded with a creamy and savory filling of sautéed mushrooms and fresh spinach, creating a deliciously wholesome meal that’s perfect for any occasion. Whether you’re hosting a gathering or enjoying a cozy dinner at home, this recipe is sure to impress family and friends alike. Plus, it’s straightforward to make, allowing you to whip up this delightful dish effortlessly. Serve them as a hearty main dish or as an impressive side that complements any meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 russet potatoes
- 1 tbsp coconut oil
- 2 cloves garlic
- 4 cups cremini mushrooms
- 1 tbsp almond butter
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 4 cups baby spinach
- Vegan gravy (for drizzling)
Instructions
- Preheat your oven to 425°F (215°C). Poke holes in each potato with a fork, wrap in aluminum foil, and bake on a baking sheet for 40-50 minutes until tender.
- In a skillet over medium heat, melt coconut oil and sauté garlic for 1 minute. Add chopped mushrooms with a pinch of salt and cook until softened (5-10 minutes).
- Mix almond butter, balsamic vinegar, and lemon juice; pour into the skillet. Cook until mushrooms are browned then stir in spinach until wilted (2-3 minutes).
- Once the potatoes are baked, slice them open lengthwise, fill with the mushroom-spinach mixture, and drizzle with vegan gravy before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg