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Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms Recipe

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4.4 from 8 reviews

A comforting and flavorful recipe for Cheesy Vegetarian Loaded Baked Potatoes topped with sautéed spinach and mushrooms in a creamy parmesan sauce, perfect for a satisfying vegetarian meal.

Ingredients

Potatoes

  • 2 russet potatoes
  • Oil for rubbing (about 1 tsp)
  • 1–3 oz grated white cheddar cheese
  • 1–2 TBSP fresh chopped chives (for garnish)
  • 1/4 tsp crushed red pepper flakes (optional)

Mushroom and Spinach Sauce

  • 2 TBSP butter
  • 4 oz cremini mushrooms, chopped
  • 1 shallot, minced
  • 1/4 cup white wine
  • 3 oz baby spinach, chopped
  • 3 TBSP heavy cream
  • 1/2 TBSP grated parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat Oven: Pre-heat the oven to 400 degrees F (200 degrees C) to get it ready for baking the potatoes.
  2. Bake Potatoes: Pierce the cleaned russet potatoes with a fork 3-4 times. Rub a small amount of oil on their skin for crispiness. Place on a foil-lined baking sheet and bake for about 40 minutes or until the potatoes are hot and fluffy inside. Alternatively, microwave the potatoes until they begin to soften (about 5 minutes), flip, and continue microwaving in 5-minute intervals until fully tender.
  3. Sauté Mushrooms: Heat 1 tablespoon of butter in a large pan over medium-high heat. Once the butter bubbles, add the chopped cremini mushrooms and cook while stirring frequently until they soften and brown, about 7 minutes.
  4. Add Shallot and Wine: Reduce heat to medium and add the minced shallot and remaining 1 tablespoon butter to the pan. Cook until the shallot softens, about 1 minute. Then add the white wine and let it cook until fully evaporated, around 1-2 minutes.
  5. Prepare Potatoes for Topping: Arrange the baked potatoes close together on a baking sheet. Cut lengthwise across the top and gently squeeze the sides outward to puff up the potato center. Sprinkle grated white cheddar cheese on top. Bake again for about 5 minutes until the cheese melts and turns golden brown.
  6. Cook Spinach: Add chopped spinach to the mushroom pan over medium heat and cook until the spinach wilts, approximately 3 minutes.
  7. Finish Sauce: Stir in heavy cream and grated parmesan cheese into the mushroom and spinach mixture. Season with salt and pepper (about 1/4 teaspoon salt and to taste pepper). Mix thoroughly to combine all flavors.
  8. Assemble and Serve: Top each cheesy baked potato with the creamy mushroom and spinach sauce. Garnish with fresh chopped chives and, if desired, a pinch of crushed red pepper flakes for extra heat. Serve warm.

Notes

  • The potatoes can be microwaved for a quicker option, but baking results in crispier skin.
  • Adjust salt and pepper according to taste preferences.
  • Use a dry white wine like Sauvignon Blanc for best flavor.
  • Crushed red pepper flakes are optional and add a little heat.
  • For a richer taste, use full-fat heavy cream and high-quality parmesan cheese.

Find it online: https://lauracooks.com/cheesy-vegetarian-loaded-baked-potatoes-with-spinach-and-mushrooms-recipe/