Stuffed Baked Potatoes with Mushroom and Spinach

1. 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.
2. 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.
3. 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.
4. 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.
5. Combine the Filling:
   • Remove the skillet from heat and stir in the sour cream until well combined. Adjust seasoning if needed.
6. 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.
7. 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.
8. 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.

FAQ

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