The Ultimate Stuffed Baked Potatoes with Mushrooms

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

The Ultimate Stuffed Baked Potatoes with Mushrooms

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! 

These Stuffed Baked Potatoes are….

• Wholesome 
• Vegan
• Gluten-free
• Gourmet
• Comforting 
• Perfect for leftover potatoes
• Husband approved
• Quick and easy! 

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

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.

Additional Ingredient Notes

• Cremini mushrooms – These hearty mushrooms add a rich, earthy flavor to the baked potatoes and pair perfectly with the umami-rich Vegan Gravy. If you’ve never tried adding sautéed mushrooms to your baked potatoes, you’re missing out! 
• Almond butter – Adds rich creaminess to the sautéed veggies as well as healthy fats. If you are allergic to almonds, try cashew butter, tahini, or sunflower seed butter for a nut-free option. 
• Balsamic vinegar – Adds a sweet and tangy depth of flavor to the mushroom medley filling. 
• Lemon juice – Freshly squeezed lemon juice adds a bright, tanginess that balances the richer flavors in the baked potato filling. 
• Baby spinach – Fresh baby spinach is best, but frozen spinach will work as well! You may just need to sauté for a few minutes longer 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!

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!

How to Make Stuffed Baked Potatoes

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!

Serving Suggestions

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! 

Potato Toppings

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: 

• Vegan sour cream or a dollop of coconut yogurt
• Green onions or chives
• Melty and stretchy vegan mozzarella cheese or vegan feta cheese
• Coconut bacon bits
• Black bean and corn salad
• Alternative leafy greens like baby kale or arugula
• A scoop of leftover Chili

Recipe FAQs

Do potatoes cook faster in the oven with or without foil?

​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. 

Can I make these stuffed potatoes ahead of time?

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! 

Do I need to poke holes in the potatoes before baking?

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! 

How do I make my potato skins crispy?

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. 

More Cozy Potato Recipes You Might Like:

• Black Bean Stuffed Sweet Potatoes
• Sweet Potato Alfredo Noodles
• Best Vegan Potato Salad
• Cheesy (Vegan) Leek and Potato Soup
• The Best Baked Sweet Potato Wedges (Not Soggy!) 
• The Best Vegan Mashed Potatoes

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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GF

The Ultimate Stuffed Baked Potatoes Recipe

5 from 8 votes

By Hannah Sunderani

Ultra lush, comforting and cozy stuffed baked potatoes filled with creamy spinach and mushrooms. With vegan gravy to drizzle. Perfect as a stand-alone dish, or a decadent side dish.

Print Recipe Pin Recipe

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)

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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

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