My stuffed baked potatoes are a go-to dinner option for busy nights! I use hearty mushrooms, fresh spinach, and melted cheddar cheese, making it both comforting and easy. Ready in just 30 minutes, This recipe is perfect for a wholesome dinner, or for a baked potato bar (either for your kids or a potluck) without spending hours in the kitchen.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love these stuffed baked potatoes
- Versatile and customizable. You can customize this dish to your own liking by changing up vegetables and seasonings or adding protein.
- Nutritious and filling. This dish is filled with wholesome ingredients like potatoes, mushrooms, tomatoes, spinach, and parsley, which are all filled with fiber, potassium, and other vitamins and minerals.
- Easy side dish for any meal. Ready in just 30 minutes, this easy side is perfect for a quick meal or busy weeknights.
📋 Ingredients and notes
To make these stuffed baked potatoes, you’ll need large russet potatoes, olive oil, red onion, baby spinach, sliced mushrooms, cherry tomatoes, cheddar cheese, soy sauce, and fresh parsley for garnish.
Variations & substitutions
- Russet potatoes. Other types of potatoes such as yukon gold potatoes, red potatoes, or carola potatoes will also work for this recipe.
- Cheddar cheese. You can substitute this with other types of cheese or even combine different types, but make sure to choose those that melt nicely, like Colby cheese, brick cheese, gouda, Monterey jack cheese, or mozzarella.
- Vegetables. I like to add tomatoes, mushrooms, onions, and spinach to my baked potatoes. But feel free to add veggies like bell peppers, zucchini, cauliflower, and kale.
📖 Bake potatoes in microwave or oven
In Microwave
Pierce each potato several times with a fork. Microwave the potatoes on high power for about 8-10 minutes. Rotate the potatoes halfway through the cooking time for even cooking. Read these tips to make the best baked potatoes in the microwave.
In Oven
Preheat the oven to 400°F. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
Baked Potato Filling
Step 1:
While the potatoes are cooking, heat olive oil in a skillet over medium heat. Add chopped red onion and sauté until softened, about 2-3 minutes. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, approximately 5-6 minutes.
Step 2:
Next, add the cherry tomatoes and cook for 3-4 minutes.
Step 3:
Stir in baby spinach and soy sauce and cook until wilted, about 1-2 minutes. Remove the skillet from heat.
Step 4:
Once the potatoes are cooked, remove them from the microwave and allow them to cool slightly until they can be handled.
Step 5:
Slice off the top quarter of each potato lengthwise and gently press the potatoes. Stuff each potato shell with the fillings, packing it in tightly.
Step 6:
Place the stuffed potatoes on a baking sheet lined with parchment paper and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Once baked, remove the potatoes from the oven and let them cool for a few minutes before serving. Garnish with chopped parsley, if desired, and serve hot.
Shruthi’s Top Tip
For a crispy skin, lightly brush the potatoes with olive oil or butter and sprinkle with a pinch of salt and pepper.
- For a balanced potato mixture, scoop out the potato flesh using a spoon while leaving a thin layer to support the skin. Mash and mix them with the rest of the ingredients before adding them back to the potato skin.
- If you want a nicely browned and bubbly cheese topping, you can broil the potatoes for the last 2-3 minutes of baking. Watch closely to avoid burning.
- Add soy sauce only after the spinach starts to wilt to prevent excessive moisture.
👩🏽🍳 Troubleshooting FAQs
No, it’s not necessary. Wrapping them in foil will make the potato skin soft and soggy rather than crispy.
Yes. Make sure to cool them completely and wrap each of the stuffed potato tightly in a plastic wrap or aluminum foil. Place them in an airtight container before storing in the freezer.
Yes, this is to allow steam to escape and prevent them from bursting when cooking.
🍴 How to serve stuffed baked potatoes
Stuffed baked potatoes are best served hot while the cheese is still melted and the filling is still warm. Since potatoes are versatile and can go well with almost anything, you can be creative in choosing its toppings and fillings. If you love spicy food, you can also top it with hot sauce or sriracha for a spicy kick.
Serve it as a side dish for any meal. Pair it with protein, salad, or vegetables to make it a full meal. I love serving it with my mushroom wellington, vegan bolognese, and mushroom ragu.
🍴Storage and reheating suggestions
To store leftovers, wrap each stuffed potato tightly in a plastic wrap of aluminum foil. Place them in an airtight container and store in the refrigerator for 3-5 days. For longer storage, you can freeze them for up to 3 months.
To reheat, thaw them overnight in the refrigerator before heating in the oven or microwave. To enhance the flavor and improve freshness, sprinkle with cheese or additional toppings during the last few minutes of reheating.
🍴 More potato recipes
If you like this recipe, check out my other potato recipes:
Air Fryer Smashed Potatoes (Crispy, Garlic)
Authentic Bombay Potatoes (Spicy Indian Potatoes)
Easy Air Fryer Hasselback Potatoes (Vegan)
Cheesy Potatoes (Real Potatoes!)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Stuffed Baked Potatoes
Ingredients
- 4 Russet potatoes, medium, washed
- 1 tablespoon olive oil
- ½ red onion, medium, sliced
- 4 oz mushrooms, sliced
- 1 cup cherry tomatoes, sliced
- 2 cups baby spinach
- 1 tablespoon soy sauce
- 1 cup cheddar cheese, shredded
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each potato several times with a fork.
- Microwave the potatoes on high power for about 8-10 minutes. Rotate the potatoes halfway through the cooking time for even cooking.
- While the potatoes are cooking, heat olive oil in a skillet over medium heat. Add chopped red onion and sauté until softened, about 2-3 minutes.
- Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, approximately 5-6 minutes.
- Next, add the cherry tomatoes and cook for a further 3-4 minutes.
- Stir in baby spinach and soy sauce and cook until wilted, about 1-2 minutes. Remove the skillet from heat.
- Once the potatoes are cooked, remove them from the microwave and allow them to cool slightly until they can be handled.
- Slice off the top quarter of each potato lengthwise and gently press the potatoes.
- Stuff each potato shell with the fillings, packing it in tightly.
- Place the stuffed potatoes on a baking sheet lined with parchment paper and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once baked, remove the stuffed potatoes from the oven and let them cool for a few minutes before serving.
- Garnish with chopped parsley, if desired, and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
