Description
Deliciously stuffed baked potatoes filled with spinach and shiitake mushrooms in a creamy cheese mixture.
Ingredients
- 4 large russet potatoes
- 2 cups fresh spinach, chopped
- 1 cup shiitake mushrooms, diced
- 1 cup cream cheese
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Garlic powder (optional)
- Chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 400°F or set your air fryer to 360°F.
- Wash and poke holes in the russet potatoes, then bake them for about 45 minutes, or until tender.
- While the potatoes are baking, heat olive oil in a skillet over medium heat.
- Add the diced shiitake mushrooms and sauté until softened, about 5 minutes.
- Add chopped spinach to the mushrooms and cook until wilted.
- In a mixing bowl, combine the cooked mushroom and spinach mixture with cream cheese, half of the shredded cheese, and season with salt, pepper, and garlic powder if desired.
- Once the potatoes are done, let them cool slightly before cutting them in half lengthwise and scooping out a portion of the flesh, leaving enough for structure.
- Mix the scooped potato flesh into the filling and stir to combine.
- Spoon the filling back into the potato skins and top with the remaining shredded cheese.
- Place the stuffed potatoes back in the oven or air fryer for another 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions if desired, and serve warm.
Notes
Use fresh ingredients for the best flavor. Customize cheeses according to your preference.