The Ultimate Stuffed Baked Potatoes with Mushrooms

Oct 10, 2019 (Last updated Mar 12, 2024) by Hannah Sunderani

These Stuffed Baked Potatoes with Mushrooms and Spinach are the ultimate plant-forward comfort food! The mushrooms are sautéed with a rich and creamy almond butter and balsamic mixture, stuffed into russet potatoes and finished by drizzling with a lush, quick and easy vegan gravy. It’s as scrumptious and cozy as a hot baked potato can be! 

Serve as a hearty main dish to keep you warm during the colder winter months, or add it to your holiday menu for an unforgettable classic side dish!

So, find out how you can make these stuffed baked potatoes at home pronto! 

These Stuffed Baked Potatoes are….

• Made with simple wholesome ingredients 
• Vegan and Gluten-free
• Makes for a delicious leftover and easy to reheat
• Husband approved

Ingredient Notes

• Cremini mushrooms – These hearty mushrooms add a rich, earthy flavor to the baked potatoes. If you’ve never tried adding sautéed mushrooms to your baked potatoes, you’re missing out! 
• Almond butter – This is a must in my opinion for really making the dish shine! The almond butter adds rich creaminess to the sautéed veggies and a delicious nutty flavour. If you are allergic to almonds, try tahini for a nut-free option. 
• Balsamic vinegar – Another delicious flavour addition to the mushrooms. Balsamic vinegar adds a sweet and tangy depth that’s so comforting and irresistable.  
• Baby spinach – Fresh baby spinach is best, but I recipe tested with frozen spinach and it also worked great! You may just need to sauté for a few minutes longer if using frozen spinach to allow the excess moisture to evaporate. 
• Vegan gravy – Adding the vegan gravy is optional, but is the perfect finishing touch that makes these baked potatoes extra cozy and gourmet!

How to Make Stuffed Baked Potatoes

Making these stuffed potatoes is incredibly quick and easy, any level of cook can do it. Here’s what to do:

While the potatoes bake, prepare the mushroom and spinach filling.

Once the potatoes are cooked, slice them open and fill with the mushroom and spinach medley. Drizzle with gravy and enjoy!

MAKE THIS BAKED STUFFED POTATOES AT HOME WITH ME!

Join me on my YouTube Channel, where I teach you how to make these delicious Baked Stuffed Potatoes recipe!

What’s the best potato to use for baked potatoes?

I recipe tested this dish with both Yukon gold potatoes and russet potatoes, and both work very well! They both have creamy centres with tender potato skins and are perfect when making baked potatoes. Waxy potato varieties like red potatoes aren’t the best, I recipe tested with this and it wasn’t as creamy and luxurious.

Keep in mind that larger potatoes will typically require a longer bake, so be prepared to adjust the bake time as needed. You’ll know they’re ready when they are fork tender.

I hope you love these Stuffed Baked Potatoes as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more plant-based recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

GF

The Ultimate Stuffed Baked Potatoes with Mushrooms

5 from 8 votes

By Hannah Sunderani

Creamy and comforting stuffed baked potatoes filled with spinach and almond butter balsamic mushrooms. With vegan gravy to drizzle. Perfect as a stand-alone dish, or a decadent side dish.

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Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 1 minute minute

Serves 4 stuffed potatoes

Ingredients

• 4 russet potatoes 200g each
• 1 tbsp coconut oil
• 2 cloves garlic , finely chopped
• 4 cups cremini mushrooms , chopped
• pinch salt
• 1 tbsp almond butter
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 4 cups baby spinach (approx. 2 handfuls)
• vegan gravy , to drizzle

US CustomaryMetric

Instructions

• Preheat oven to 425F/215C. Poke holes around each potato using a fork (this will help the heat to escape while baking). Wrap each in tin foil and bake in the oven for 40-50 minutes, or until you can easily poke through the cooked potatoes with a toothpick.
• In a skillet add coconut oil, garlic, cremini mushrooms and pinch salt. Cook on medium heat for 5-10 minutes. Whisk together almond butter, balsamic and lemon juice and pour over veg. Continue cooking until mushrooms are browned and ready to eat, then toss in baby spinach and cook until wilted (2-3 minutes).
• Slice open baked potatoes and fill with mushroom and spinach medley. Drizzle with Quick and Easy Vegan Gravy. (See notes for gravy recipe)

Watch The Video

Notes

For vegan gravy, get recipe here. It will keep in fridge for up to 5 days.

Nutritional information is a rough estimate, and does not include vegan gravy.

Approvals

Nutrition

Calories: 251kcal | Carbohydrates: 45g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Sodium: 40mg | Potassium: 1408mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2813IU | Vitamin C: 22mg | Calcium: 87mg | Iron: 3mg

DID YOU

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MAKE THIS?

See more step-by-step instructions by visiting the recipe story here!