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Baked Potato with Cheesy Spinach Mushrooms

Baked Potato with Cheesy Spinach Mushrooms

Imagine sinking your fork into a perfectly crispy-skinned baked potato, revealing a fluffy interior topped with golden, melted cheese and a luxurious blend of earthy mushrooms and vibrant spinach. This isn't just another potato recipe—it's a culinary experience that transforms a simple ingredient into a gourmet masterpiece that will have your family and friends begging for seconds. Get ready to elevate your home cooking with this irresistibly delicious and surprisingly easy dish that proves comfort food can be both indulgent and nutritious.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 4 large baking potatoes
  2. 2 cups fresh spinach
  3. 1 cup baby bella mushrooms, sliced
  4. 1 cup shredded cheese (cheddar or mozzarella)
  5. 2 tablespoons olive oil
  6. Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (218°C). Wash the baking potatoes thoroughly under cold running water, scrubbing the skin to remove any dirt.
  2. Pat the potatoes dry with paper towels. Using a fork, pierce each potato 4-5 times around its surface to allow steam to escape during baking.
  3. Rub each potato with olive oil and sprinkle generously with salt and pepper. Place potatoes directly on the middle oven rack and bake for 35-40 minutes until skin is crispy and interior is soft when pierced with a fork.
  4. While potatoes are baking, prepare the spinach and mushroom topping. Heat remaining olive oil in a skillet over medium heat.
  5. Add sliced baby bella mushrooms to the skillet and sauté for 5-6 minutes until they release their moisture and become golden brown.
  6. Add fresh spinach to the mushrooms and cook for an additional 2-3 minutes until spinach wilts and becomes tender. Season with salt and pepper.
  7. When potatoes are done, remove from oven and make a lengthwise cut on top. Gently squeeze the sides to open the potato and create a fluffy interior.
  8. Top each potato with the sautéed spinach and mushroom mixture, then sprinkle generously with shredded cheese.
  9. Return potatoes to the oven for 3-4 minutes or until cheese is completely melted and slightly bubbly.
  10. Remove from oven, let cool for 2-3 minutes, and serve hot as a delicious main course or hearty side dish.

Tips

  1. Choose the right potato: Select large, uniform baking potatoes like Russet for the best texture and flavor.
  2. Moisture is the enemy: Make sure to thoroughly dry potatoes after washing to achieve that crispy skin.
  3. Don't skimp on seasoning: Generously salt and pepper the potato skin for maximum flavor.
  4. Skillet secret: When sautéing mushrooms, avoid overcrowding the pan to ensure they brown beautifully instead of steaming.
  5. Cheese melting hack: For perfectly melted cheese, place potatoes under the broiler for 1-2 minutes if needed.
  6. Customize your toppings: Feel free to experiment with different cheese varieties or add crispy bacon bits for extra indulgence.
  7. Timing is crucial: Watch your potatoes closely in the final cheese-melting stage to prevent burning.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 35g

Protein: 12g

Fat: 16g

Saturated Fat: 6g

Cholesterol: 25mg

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