Let Me Tell You About These Spud Beauties…
If you’re after a hug-in-food-form, these Baked Potatoes with Spinach Cheese and Mushrooms have got your back. I remember making these for my friend Becky ages ago (it was a Tuesday, for some reason those always feel like baked potato nights) — midway through, I spilled a whole bag of shredded cheese on the floor, the dog had a field day, and we still had a fantastic meal. That’s the magic of this dish: you can’t really mess it up unless you burn the spuds to a crisp (which, I’ll admit, happened once when I got distracted rewatching British Bake Off). Anyway, grab a mug of tea and let’s get started. Or a gin and tonic, who am I to judge?
Why I Keep Coming Back To This Recipe
I make this when I want something that feels a bit special but still allows me to use whatever’s lurking in the fridge. My sister loves anything cheesy, so this is her default birthday dinner (she pretends she’s sophisticated but basically just wants cheese on everything). It’s also handy for using up random bags of spinach…or swapping in kale if you fancy. Plus, honest moment: these are the only way my nephew will eat mushrooms without complaint. Oh, and if I’m running late, I cheat and microwave the potatoes first (don’t tell).
Ingredients (And Some Flexible Swaps)
- 4 large baking potatoes (Maris Piper work well, but honestly, whatever’s cheapest is fine)
- 200g fresh spinach (I’ve absolutely used frozen when that’s all I had, just squeeze out the water)
- 150g mushrooms, sliced (button, chestnut, portobello, whatever you like — I sometimes use a mix, or honestly, a handful of leftover roasted ones)
- 150g grated cheese (I use mature cheddar, but mozzarella, gouda, or a mystery bag from the reduced shelf works too…)
- 1 onion, diced (sometimes I skip it if I’m being lazy)
- 2 cloves garlic, minced (or a squirt from that garlic paste tube — lifesaver!)
- 1 tbsp olive oil (or butter, or whatever’s handy on the counter)
- Salt and pepper, to taste
- Optional: crème fraîche or sour cream to dollop on top later
Step-by-Step (ish) Directions
- Preheat your oven to about 200°C (400°F). Scrub the potatoes, poke a few holes in ’em with a fork, massage with olive oil and a pinch of salt, then bake for about an hour. Or, if you’re running short on time, whack them in the microwave for 8-10 minutes and then crisp up in the oven for another 20. Works a treat.
- While the potatoes do their thing, heat olive oil in a big pan. Toss in onions and let them soften slowly — I like them almost caramelized (it brings out the sweetness!), but sometimes I don’t have the patience, and that’s totally fine.
- Add garlic and let it sizzle for a minute. Then, in go the mushrooms. Cook until soft and a bit crispy on the edges; they shrink a lot, so don’t be alarmed if they look like a mountain at first. This is where I usually sneak a taste.
- Stir in the spinach — handful or two at a time if it doesn’t all fit! It’ll wilt down alarmingly fast. Don’t worry if the mix looks a bit suspiciously green and sludgy (trust me, it comes together).
- Nearly there! Once potatoes are ready, slice them open (watch your fingers; learned that the hard way), fluff the insides with a fork, season again, and then heap on the mushroom-spinach-onion mix. Shower with cheese — the more, the better — and pop them back in the oven for about 10 minutes until it’s golden and bubbling.
- Serve hot, with a generous dollop of crème fraîche or sour cream if you’re feeling fancy. Or ketchup — my brother swears by it, even though it makes me cringe a bit.
Random Little Notes (From Doing This Way Too Often)
- Don’t sweat if your potato skins look a bit wrinkly — actually, I find the crispier, the better.
- If you’re making ahead, underbake the potatoes a bit so they don’t dry out when reheating. Although, I think they taste better the next day, reheated in the oven with extra cheese on top. Maybe that’s just me.
- I used to skip salting the outside of the potatoes — rookie mistake! Makes a huge difference for flavour.
- One time I tried frying the mushrooms in butter and oil together — turned out awesome, so now I usually do that if there’s no one watching my cholesterol.
Variations: Stuff I’ve Tried (And Sometimes Failed)
- Added chopped cooked bacon, which everyone loved (except my vegetarian mate, who acted betrayed)
- Switching cheddar for blue cheese was a gamble — strong, but if you like it, go crazy
- Tried diced broccoli instead of mushrooms. Honestly, wouldn’t recommend; was a bit weird and watery
- Sprinkled smoked paprika on top once — gave it a nice little kick
Kit You’ll Need (But Don’t Panic if You Don’t Have it)
- Oven (obviously…) — but, your basic grill or even an air fryer can crisp up the potatoes if needed. Once used a campfire; bit sooty, but memorable!
- Baking tray or dish — I’ve even just used a thick bottomed frying pan in a pinch
- Large frying pan or skillet for the veggies
- Knife and chopping board; but don’t stress about fancy knives — a sharp one is all you need
- Fork to fluff the potato insides — or a spoon, I suppose, but it’s never quite the same
How to Store (If — And It’s a Big If — You Have Leftovers)
Let them cool, pop ’em in an airtight container, and keep in the fridge for up to 2 days. Reheat in the oven or microwave. But honestly, in my house leftovers are a myth — these get hoovered up almost immediately, usually straight form the baking tray (family of gannets, what can I say?).
How I Like to Serve (Your Mileage May Vary)
Usually with a side salad — nothing fancy, just some rocket and a drizzle of olive oil. Sometimes I’ll throw extra cheese on top before serving, or add a fried egg if I want to make it a real meal (that’s my mum’s trick; she calls it “treating yourself”). Oh, and a glass of something cold — sparkling water for weekdays, cider for weekends. Delia does a nice herby sour cream too, if you’re feeling extra.
Pro Tips: Lessons from My (Occasional) Kitchen Chaos
- Don’t rush microwaving and oven-baking — I tried skipping the oven finish once and wound up with soggy jackets. Big regret.
- Let the cheese get a bit golden on top — you want those crispy bits! Impatient me learned that underbaked cheese is kind of sad.
- Actually, if you overfill the potato, just pile the rest next to it — it’s not a beauty contest.
FAQ: Your Potato Questions (I Promise These Are Real)
- Can I use sweet potatoes?
Absolutely! They’re lush. The earthy sweetness is lovely. Maybe just use a bit less cheese, or try feta (I find it’s less heavy that way). - Are these good cold?
Honestly, they’re meant to be hot, but I’ve eaten them fridge-cold at midnight. Not bad, just… not their best self. - I don’t eat dairy, can I still make these?
Totally — use vegan cheese and plant-based crème fraîche. Some vegan cheeses melt better than others, though, so you might need to experiment. - Can I freeze them?
I’ve tried, and it works okay, but sometimes the texture’s a bit off when reheated. If you can, eat fresh or just keep in the fridge for a couple of days. - My potatoes exploded in the oven — why?
You probably skipped poking holes! I’ve done it and it’s a right faff cleaning up. Just jab away at the start; better safe than sorry.
And just for the record — I once confused baking powder with baking soda for *an entirely unrelated dish*, and my family’s still not let me forget it. So, if you confuse your cheese or mushrooms here, it’ll still be delicious. Promise.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cups fresh spinach, chopped
- 1 1/2 cups mushrooms, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
-
1Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and bake directly on the oven rack for 50-60 minutes or until tender.
-
2While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
-
3Add mushrooms to the skillet and cook for another 4-5 minutes, until softened. Stir in the spinach and cook until wilted. Season with salt and pepper.
-
4Once the potatoes are baked and cool enough to handle, cut a slit on top and carefully scoop out most of the flesh into a bowl, leaving a shell.
-
5Mash the scooped potato flesh with cream cheese and half of the cheddar cheese. Fold in the spinach-mushroom mixture. Spoon the filling back into the potato shells.
-
6Top each potato with the remaining cheddar cheese and bake for another 10 minutes until cheese is melted and golden. Garnish with chopped parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
