Oct 10, 2019 (Last updated Nov 28, 2023) by Hannah Sunderani
Say hello to the Ultimate Stuffed Baked Potatoes with Mushrooms and Spinach! 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! If you love my Mushroom Bourguignon, Mushroom Stroganoff, or popular Black Bean Stuffed Sweet Potatoes, you’re guaranteed to love this potatoes recipe.
So, find out how you can make these stuffed baked potatoes at home pronto!
I’ve made 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. (Save this variety for soups or potato salad).
Just 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.
Join me on my YouTube Channel, where I teach you how to make these delicious Baked Stuffed Potatoes recipe!
It’s best to start this recipe by cooking your potatoes first, as they will take the longest. First, lightly scrub the outside of the potatoes and rinse thoroughly. Then, poke holes around each potato using a fork (this will help the steam escape while baking). Wrap each potato individually in tin foil and bake for 40-50 minutes, or until you can easily poke through the cooked potatoes with a toothpick.
While the potatoes bake, prepare the filling. Into a warm skillet heated over medium heat, add the coconut oil. Once heated, add in the cremini mushrooms, garlic, and a pinch of salt. Cook for 5-10 minutes, or until the mushrooms release their juices.
In a small bowl, whisk together the almond butter, balsamic, and lemon juice. Pour the mixture over the mushrooms and continue to cook until the mushrooms have browned.
Toss in the baby spinach and cook until wilted, about 2-3 minutes.
Finally, once the potatoes are cooked, slice them open and fill with the mushroom and spinach medley. Drizzle with Easy Vegan Gravy and enjoy!
This fluffy potato recipe can be served as a main course or the perfect side dish alongside virtually any main. If you’d like to serve this potato as the star of the meal, I recommend pairing with simple healthy sides such as these 15-Minute Green Beans, this Vegan Caesar Salad, or this 20-Minute Strawberry Spinach Salad & Balsamic Dressing.
If you prefer to serve these potatoes during holidays like Thanksgiving or Christmas, try them with classics like a Harvest Kale Caesar Salad, Lentil Loaf, Vegan Stuffing, Sweet Potato Casserole, or add them to this Vegan Christmas Dinner Menu. It’s a dish that’s elevated enough to serve dinner guests with a glass of red wine!
As is, these potatoes are flavourful, delicious, and hearty. However, if you want to add additional toppings or make adjustments to suit your taste buds, here are a few of my favorite toppings for baked potatoes:
Potatoes generally cook faster in the oven without foil. When you wrap potatoes in foil, it creates a barrier that traps steam and heat inside and takes a bit longer to cook. However, unlike making Stuffed Sweet Potatoes, Yukon gold and russet potatoes can become dried out when baked without foil. For the best soft and tender jacket potatoes, I do recommend wrapping the potatoes in foil and waiting a bit longer for the perfect bake.
Absolutely! If you’d like to make these potatoes for meal prep or ahead of busy weeknights, the potatoes, filling and gravy can be prepared in advance and refrigerated separately. Then, when ready to serve the whole family, reheat each component, then assemble right before enjoying!
It is important to prick the potatoes before baking to help the steam escape and prevent the potatoes from exploding in the oven. All you need is a few prick holes (you can do this using a fork, skewer, or a sharp knife), but don’t forget this step!
If you love a crispy potato skin, wrap the potatoes in aluminum foil and bake as usual. Then, once tender enough to pierce with a toothpick, carefully unwrap the potatoes and brush the skin with a little olive oil. Place the potatoes on a baking sheet and stick them under the broiler for a just a few minutes, or until the skin is crispy and golden brown.
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.
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See more step-by-step instructions by visiting the recipe story here!