Discover the perfect comfort food with these Ultimate Stuffed Baked Potatoes, filled with a savory mushroom and spinach medley and topped with a rich vegan gravy. This recipe is not only delicious but also vegan-friendly, making it a satisfying option for everyone at the table.
This recipe for Stuffed Baked Potatoes quickly became a family favorite. My husband was skeptical at first—he’s always been a fan of the classic butter and sour cream version—but after one bite, he was hooked. The combination of earthy mushrooms, fresh spinach, and that irresistible vegan gravy was enough to win him over. Now, these stuffed potatoes have become a regular part of our weekly dinners, especially on those nights when we crave something hearty and comforting.
Why These Ultimate Stuffed Baked Potatoes?
- Vegan Delight: These stuffed potatoes are entirely plant-based, making them a great option for vegans and anyone looking to incorporate more vegetables into their diet.
- Rich and Savory: The mushroom and spinach filling, combined with the almond butter-balsamic glaze, offers a rich, umami flavor that’s sure to satisfy.
- Hearty and Filling: Russet potatoes provide a hearty base that’s filling enough to be a meal on its own.
- Easy to Prepare: With simple steps and readily available ingredients, this recipe is easy to whip up, even on busy weeknights.
Ingredients:
- 4 russet potatoes (200 g each)
- 1 tablespoon (15 ml) coconut oil
- 2 cloves garlic, finely chopped
- 4 cups (400 g) cremini mushrooms, chopped
- Pinch of salt
- 1 tablespoon (16 g) almond butter
- 1 tablespoon (15 ml) balsamic vinegar
- 1 tablespoon (15 ml) lemon juice
- 4 cups (120 g) baby spinach (approx. 2 handfuls)
- Vegan gravy, to drizzle
Directions:
- Preheat your oven to 425°F (215°C). Poke several holes around each potato using a fork to allow steam to escape during baking. Wrap each potato in tin foil and place them in the oven. Bake for 40-50 minutes, or until a toothpick easily pierces through the potatoes.
- While the potatoes are baking, heat a skillet over medium heat and add the coconut oil. Once the oil is hot, add the chopped garlic, cremini mushrooms, and a pinch of salt. Cook for 5-10 minutes, stirring occasionally, until the mushrooms are browned and tender.
- In a small bowl, whisk together the almond butter, balsamic vinegar, and lemon juice. Pour this mixture over the mushrooms in the skillet, stirring well to coat. Continue cooking for another minute.
- Add the baby spinach to the skillet, tossing it with the mushroom mixture. Cook for 2-3 minutes, or until the spinach has wilted.
- When the potatoes are done baking, remove them from the oven and unwrap them. Slice each potato open and gently fluff the insides with a fork.
- Generously stuff each potato with the mushroom and spinach mixture. Drizzle with vegan gravy and serve hot.
Notes:
- Gravy Recipe: For a quick and easy vegan gravy, whisk together 2 tablespoons (30 g) of flour with 2 cups (480 ml) of vegetable broth, 1 tablespoon (15 ml) of soy sauce, and a pinch of black pepper. Cook over medium heat until thickened, stirring constantly.
- Make Ahead: You can prepare the mushroom and spinach filling ahead of time and store it in the refrigerator. Simply reheat it before stuffing the baked potatoes.
- Serving Suggestion: These stuffed potatoes are a meal on their own but pair wonderfully with a side salad or steamed vegetables for a complete dinner.
