Spinach, Mushroom & Feta Stuffed Potatoes

Creamy baked potatoes loaded with garlicky spinach, sautéed mushrooms, and tangy feta. A hearty vegetarian meal or side dish.

Ingredients

For the potatoes

• 4 large russet or baking potatoes
• 1½ tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the filling

• 8 oz (225 g) mushrooms, sliced
• 5 oz (140 g) fresh spinach
• 2 cloves garlic, minced
• ½ cup crumbled feta cheese
• 2 tbsp Greek yogurt or sour cream
• 1 tbsp olive oil
• ½ tsp dried oregano
• ¼ tsp smoked paprika
• ¼ tsp black pepper
• Salt, to taste
• 2 tbsp chopped fresh parsley

Optional toppings

• Extra feta
• Sliced avocado
• Red pepper flakes
• Fresh parsley
• A drizzle of olive oil
• Toasted pumpkin seeds or chopped walnuts

Instructions

1. Bake the potatoes:
   Preheat oven to 425°F (220°C). Scrub the potatoes and dry thoroughly. Pierce each potato several times with a fork.
2. Rub the potatoes with olive oil and season with salt and pepper. Place directly on a baking sheet and bake for 50–65 minutes, or until tender when pierced with a knife.
3. Prepare the vegetables:
   While the potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and most of their moisture has evaporated.
5. Add the minced garlic and cook for 30–60 seconds.
6. Add the spinach and cook for 2–3 minutes, stirring until wilted.
7. Season with oregano, smoked paprika, black pepper, and a small amount of salt. Remove from the heat.
8. Make the filling:
   Once the potatoes are tender, carefully cut a deep slit lengthwise through the top of each potato. Gently squeeze the sides to open them.
9. Fluff some of the potato flesh with a fork, leaving the potato skin intact.
10. Stir the Greek yogurt or sour cream into the spinach-mushroom mixture, then spoon the mixture into the potatoes.
11. Sprinkle generously with feta cheese.
12. Return the stuffed potatoes to the oven for 5–8 minutes, until the filling is hot and the feta is lightly softened.
13. Garnish with fresh parsley, additional feta, and any optional toppings.

Nutrition Information

Approximate per serving, based on 4 servings and excluding optional toppings:

• Calories: 390–430
• Protein: 14–16 g
• Carbohydrates: 55–60 g
• Fat: 14–16 g
• Fiber: 7–9 g
• Sugar: 5–7 g
• Sodium: 500–650 mg

Nutrition will vary depending on potato size, feta, and whether Greek yogurt or sour cream is used.

Q&A

Can I use sweet potatoes instead?
Yes. Sweet potatoes work very well and add natural sweetness to the savory filling.

Can I make these ahead?
Yes. Prepare the stuffed potatoes, cover, and refrigerate for up to 2 days. Reheat at 375°F (190°C) until hot.

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much excess water as possible before adding it to the mushrooms.

What mushrooms work best?
Cremini, button, baby bella, or a mixture of mushrooms all work well.

Can I add more protein?
Yes. Add chickpeas, cooked lentils, chopped chicken, or extra Greek yogurt to the filling.

Can I make them without feta?
Absolutely. Goat cheese, ricotta, cottage cheese, or shredded mozzarella can be substituted.

How do I keep the potato skin crispy?
Bake the potatoes uncovered and avoid wrapping them in foil. For extra crispness, return the stuffed potatoes to a hot oven for several minutes before serving.

Can I freeze stuffed potatoes?
Yes, although the texture of the potato and dairy filling may change slightly. Cool completely, wrap individually, and freeze for up to about 2 months. Thaw in the refrigerator before reheating.

Are these vegetarian?
Yes, when prepared with vegetarian-friendly feta and other ingredients.