Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms

Let’s get saucy! These Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms are packed to the brim with the most decadent sauce and a whole lot of veggie deliciousness!

Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms

Show of hands: How many of y’all want to throw something at me right now?

My stuffed veggie obsession is 110% out of hand. Like, to the point where my husband gets home for work and asked what I’ve stuffed for dinner.

I KNOW!!!

The funny thing is that the last two nights we’ve had stuffed spaghetti squash and stuffed peppers. I’m the worst.

It’s got to be a topping thing. I need toppings on pretty much everything I eat. If you put a plain pizza, baked potato, or bowl of soup in front of me I’m going to, without a doubt, scan my surroundings for something to pile on top of it.

Is this a repressed childhood thing? Food blogger thing? GUYS, AM I LOSING MY MIND?!

Don’t answer that last one. 

Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms

I’m typing on my laptop currently and legit just tried to use my phone as a mouse for a good 5 minutes before I realized my problem.

So there’s that.

Because I’m a stuffed veggie monster and cannot be stopped, I have 3 upcoming stuffed veg recipes for you guys this month. First up are these Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms.

Ignore the longer than life title and focus on the LOADED BAKED POTATO part. Oh yes. The veggie sauce poured over these roasted russets is power ballad worthy. I want to write sonnets devoted to this baked potato. Name a constellation after it. Or maybe just eat it. Forever.

Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms

As written the recipe serves two, but can easily be doubled or tripled to feed your crew.

Let’s do this!

Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms

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Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms

Prep

Cook

Total

Yield 2

Ingredients

  • 2 russet potatoes
  • 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
  • 2-3 oz white cheddar cheese, grated
  • 1-2 TBSP fresh chopped chives, to garnish
  • 1/4 tsp crushed red pepper flakes, optional

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Pierce cleaned potatoes with a fork in 3-4 places and, for crispy skin, rub with a teeny bit of oil. Bake on a foil lined baking sheet for approx. 40 minutes or until insides are hot and fluffy. Alternatively you can microwave until beginning to soften, about 5 minutes. Flip and continue to microwave in 5 minute intervals, until tender when pierced with a knife. Set aside to cool slightly.
  3. Heat 1 TBSP butter in a large pan over medium-high heat. When butter begins to bubble, add mushrooms and cook, stirring frequently, until they start to brown and soften, about 7 minutes.
  4. Reduce heat to medium and add shallot and remaining butter to pan. Cook until shallot softens, about 1 minute. Add wine and cook until evaporated, 1-2 minutes.
  5. While mushrooms cook, arrange potatoes close together on a baking sheet. Cut across the top, lenghtwise, and gently squeeze in sides of potatoes to puff up the middle, pulling outwards slightly to reveal more of the fluffy potato center. Sprinkle with Cheddar and bake until warmed through and cheese is golden brown, about 5 minutes.
  6. Add spinach to pan with mushrooms over medium heat and cook until wilted, about 3 minutes more. Stir in remaining heavy cream and season with 1⁄4 teaspoon salt and pepper as desired. Top potatoes with mushroom and spinach sauce and garnish with chives.

Notes

TIP: If you wind up with a little crispy cheese left on your baking sheet, simply scrape it off with a spatula and use as a delicious garnish on your potato!

**cook time is based on oven baking the potatoes. If microwaving potatoes, dish will be ready much faster.

Perfect Baked Potatoes

Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms

so. . . how were they?!

Delicious! They’re super duper filling (potatoes are awesome like that) and the sauce is seriously going to rock your world. It reminds me of a creamy marsala sauce but with more veggies and WAY more flavor! Creamy, savory, and so utterly dreamy, I could seriously pour it over everything in sight.

In between making yum faces while eating this for lunch, Paul and I compiled a list of things we need to serve this sauce over ASAP:

  • Gouda Grits
  • Roasted Chicken
  • Roasted Red Potatoes
  • French Bread
  • Pasta
  • ALL. THE. THINGS.

I may or may not have gotten scolded for eating the veggie filling with a spoon straight out of the pan. I may or may not plan to do that every time I make these.

So. Flipping. Good.

Why are you letting me ramble? To the kitchen! Do it!

 

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Comments

  • I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

    • Thank you Barbara! And thanks for the offer – I’d love to be featured in your round-up! 🙂

  • Emily

    Holy cow these are amazing! I wonder how many times I can squeeze this recipe into rotation each week 🙂

  • Zeddy

    Hi!

    Is it okay to leave the white wine out of the recipe, or is there something I should use as a substitute?

    Looking forward to trying this!

    • Hi Zeddy! You have two tasty options here. A squeeze of lemon juice will add a burst of citrus and acidity to brighten the dish or you can use veggie/chicken broth to add some rich savory flavor to the sauce. Or you can use a wee bit of both!

  • Mary

    Hello, new to your site and this is the first recipe I have tried….with modifications. I microwaved the potatoes, used the cheeses I had in the fridge as well a using Greek yogurt instead of heavy cream. We do meatless Mondays and I am always low in protein so I added half a can of white beans. My husband wants fried eggs on everything these days so that went on top. Absolutely delicious! This will be my new go to baked potato.

    • Thank you Mary! LOVE your swap with Greek yogurt and the addition of white beans and a fried egg on top – simply marvelous! 🙂

  • Tina

    No butter added to the potato, no bacon, no sour cream yet it was still so good. Thank you so much for this recipe.

    • So thrilled you enjoyed it Tina! <3 Veggies FTW! 🙂

  • Karen

    Would like to make these tonight. Question could I substitute Greek yogurt for the heavy cream? I don’t want to ruin it but we use more yogurt than cream in the house.

    • Hey Karen! I haven’t tried it but it may very well work! If it’s nonfat yogurt (vs lowfat/2%) it may behave a little differently texture-wise but I think it’s for sure worth a try. In fact I’d love to try it too so let me know how it goes, we always have yogurt on hand as well 🙂

  • Brenda Hurst

    Jenn,
    I just read your whole baked potato story here and am LMAO! You are cracking me up girl! I don’t know what made me stop and read the whole thing, usually I’m a time snob and skip right to the actual recipe. So glad I took the time, you made me smile, made me laugh, and I’ll be coming back for more!

    • Brenda, you’re the absolute sweetest and I’m totally honored you stuck around! Thanks for spending some time on this crazy site of mine and I can’t wait to hear all about the recipes you’ve tried! Beware of giant potatoes from outer space and have a great weekend, love! 🙂

  • Holy delicious. These look SO darn good! So decadent and cheesy. Totally trying these soon!

  • i used to think that I hated baked potatoes, but recently discovered that i was wrong wrong wrong. These look so good, and I’m lovin the protein boost from the mushrooms.

    • I used to think the same thing about sweet potatoes! So glad we’re both team spud now – delicious! 🙂 Thanks Annie!

  • Wow, that’s a real good healthy option for the vegetarians to try out! Thanks for sharing!

    • Thank you! I love a good vegetarian lunch and this one had us licking our plates clean!

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