Spinach and Shiitake Mushroom Stuffed Potatoes
A delightful blend of flavors and textures, these stuffed potatoes are creamy, savory, and perfect as a hearty main dish or a satisfying side.
Ingredients
For the potatoes
- 4 large russet potatoes Choose similar sized potatoes for even cooking.
For the filling
- 2 cups fresh spinach, chopped
- 1 cup shiitake mushrooms, sliced Can substitute with cremini or button mushrooms.
- 1 cup ricotta cheese (or dairy-free equivalent) For a dairy-free option, use a plant-based ricotta.
- 1 cup shredded mozzarella (or dairy-free cheese)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- to taste salt and pepper Adjust according to preference.
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- to garnish fresh parsley, chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and scrub the russet potatoes. Prick each potato a few times with a fork and place them directly on the oven rack. Bake for 45-60 minutes or until tender.
Cooking the filling
- While the potatoes bake, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced shiitake mushrooms to the skillet and cook for 4-5 minutes until they soften.
- Stir in the chopped spinach and cook until wilted, about 3 minutes. Season the mixture with salt, pepper, onion powder, and dried oregano.
- In a mixing bowl, combine the sautéed vegetables with ricotta cheese and half of the mozzarella. Mix until fully combined.
Stuffing the potatoes
- Once the potatoes are done baking, let them cool for a few minutes. Slice each potato in half lengthwise and scoop out some of the flesh, being careful not to break the skin.
- Fold the scooped potato flesh into the vegetable and cheese mixture.
- Spoon the filling back into each potato half and top with the remaining mozzarella.
Final Baking
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For serving, pair with a light salad or steamed vegetables. Leftovers can be stored in an airtight container in the fridge for 3-5 days or frozen for up to 3 months. Reheat thoroughly before serving.