Indulging in a hearty, comforting meal doesn't have to mean compromising on health or ethics. These Vegan Stuffed Baked Potatoes with Mushroom and Spinach are not only delicious but also packed with nutrients. Perfect for a weeknight dinner or a cozy gathering, this recipe serves five and is sure to satisfy everyone at the table.
Ingredients
For the Potatoes:
5 medium-sized russet potatoes
1 tablespoon olive oil (for brushing)
Sea salt (to sprinkle)
For the Filling:
2 tablespoons olive oil
4 cups fresh spinach
1 small onion, chopped
2 cloves garlic, minced
1 cup chestnut mushrooms, sliced
1/8 teaspoon Himalayan salt (to taste)
1 teaspoon black pepper (to taste)
1 teaspoon chili flakes (optional, for heat)
2 tablespoons vegan cream (optional, for creaminess)
Grocery List
Produce:
Russet potatoes (5)
Fresh spinach (4 cups)
Onion (1 small)
Garlic (2 cloves)
Chestnut mushrooms (1 cup)
Condiments:
Olive oil (3 tablespoons total)
Sea salt
Himalayan salt
Black pepper
Chili flakes (optional)
Dairy Alternatives:
Vegan cream (optional)
Cooking Guide
Preparation Time:
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: Approximately 1 hour and 15 minutes
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).Prepare the Potatoes:
Wash the russet potatoes thoroughly and prick them multiple times with a fork.
Brush each potato with olive oil and sprinkle with sea salt.
Place them directly on the oven rack or on a baking tray and bake for about 45 minutes, or until tender.
Prepare the Filling:
While the potatoes are baking, heat olive oil in a skillet over medium heat.
Add chopped onions and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.
Finally, add fresh spinach and cook until wilted. Season with Himalayan salt, black pepper, and chili flakes if using.
Assemble the Stuffed Potatoes:
Once the potatoes are baked, remove them from the oven and let them cool slightly.
Cut each potato in half lengthwise and scoop out some of the flesh into a bowl, leaving enough to maintain structure.
Mix the scooped potato flesh with the sautéed mushroom and spinach filling. If desired, add vegan cream for extra creaminess.
Spoon the filling back into each potato half.
Final Bake:
Return the stuffed potatoes to the oven for an additional 15 minutes to heat through.
Serve:
Enjoy your delicious vegan stuffed baked potatoes hot!
Nutritional Information
Each serving of these Vegan Stuffed Baked Potatoes contains approximately:
Calories: 367 kcal
Protein: 9g
Carbohydrates: 61g
Fat: 12g
Fiber: 8g
Tips & Notes
Potato Selection: Russet potatoes are ideal for baking due to their fluffy interior. Yukon Gold can also be used for a creamier texture.
Make Ahead: You can prepare the filling ahead of time and store it in the refrigerator. Just stuff the potatoes before baking.
Additions: Feel free to add other vegetables like bell peppers or zucchini to the filling for extra flavor and nutrition.
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