Spinach and Shiitake Mushroom Stuffed Potatoes
Comforting and budget-friendly stuffed potatoes filled with creamy cheese, fresh spinach, and earthy shiitake mushrooms, perfect for a cozy dinner.
Ingredients
For the Potatoes
- 4 large large potatoes Russets are great for baking.
For the Filling
- 2 cups fresh spinach, chopped Packed with vitamins.
- 1 cup shiitake mushrooms, chopped Brings an earthy flavor.
- 1 cup cream cheese Rich and creamy.
- 1 cup shredded cheese Cheddar or mozzarella are great options.
- 2 tablespoons olive oil For sautéing.
- Salt and pepper to taste Simple seasonings.
- green onions for garnish Optional for a pop of color.
Instructions
Preparation
- Preheat the oven (or air fryer) to 400°F (200°C).
- Wash and poke holes in the potatoes, then bake for about 45 minutes, or until soft.
- Meanwhile, heat olive oil in a skillet over medium heat. Add shiitake mushrooms and sauté until softened.
- Add the chopped spinach and cook until wilted, then season with salt and pepper.
- Once the potatoes are done, let them cool slightly. Cut them in half lengthwise and scoop out some of the flesh into a bowl.
Filling and Baking
- Mix the scooped potato flesh with the sautéed spinach and mushrooms, cream cheese, and half of the shredded cheese.
- Fill the potato skins with the mixture, top with the remaining cheese, and return to the oven for an additional 15 minutes until heated through and cheese is melted.
- Serve warm, garnished with green onions if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the air fryer or oven for the best texture.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 8gSodium: 300mgFiber: 4gSugar: 2g
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