Baked Potatoes with Spinach Cheese and Mushrooms

The Story (Or, Why I Keep Coming Back to These Potatoes)

I still remember the first time I made these Baked Potatoes with Spinach Cheese and Mushrooms—it was some random Tuesday when I was too tired to think and just tossed stuff I found in my fridge. Honestly, I was half-expecting a mess (did not prep a plan B, mind you), but my sister wandered through the kitchen, pinched a mushroom, grinned, and said, “You sniffed out a winner!” Which is a weird thing to say, but, well, sisters. Anyway, now these are my fall-back when I want something cheesy and hearty that isn’t pizza for the sixth time in a month.

Why You'll Love This (Or, Why I Keep Making It)

I make this baked potato magic on nights I just can’t stare at another pan of pasta. My family goes nuts for the gooey cheese (even my mushroom-phobic nephew scoops out the filling, so, small victory?). It’s kind of forgiving—if you forget the garlic or cheese, just use more of something else. Well, except that one time I tried blue cheese instead—bit much, trust me! The best part is there’s barely any fancy stuff. (I once cooked this with those sad, floppy supermarket mushrooms and it still turned out dreamy.) Oh, and it makes the kitchen smell like you’re way more on top of things than you actually are, which is always a win.

Grab These Ingredients (Make It Work with What You’ve Got)

• 4 medium baking potatoes (Russet works, Yukon is ok; when I’m in a hurry, I just grab whatever is on the discount rack)
• 250g (about 9 oz) mushrooms, sliced (Honestly, all types work. Chestnut is my favorite, but button or a weird wild mix is good too.)
• 2-ish handfuls fresh spinach (If I’m lazy or it’s winter, frozen spinach is fine. Just squeeze the extra water out.)
• 100g shredded cheese (Cheddar is classic, but mozzarella melts gorgeously. Grandma swore by Red Leicester—up to you!)
• 2 tablespoon cream cheese (Nice for creamy-ness, but if you’re out, a splash of single cream works. Or even Greek yogurt, in a pinch, though a bit tangier.)
• 1–2 cloves garlic, chopped (or garlic powder when chopping feels like a chore)
• 1 tablespoon olive oil—or honestly, just any mild oil
• Salt and black pepper (to taste, but don’t skip this bit)
• Optional: chopped chives or parsley (Looks pretty, tastes fresh. I skip if I can’t be bothered!)

How I Put This Together (You Might Do It Differently)

1. Preheat your oven to 200°C/400°F (even though sometimes I forget and my oven beeps at me in protest).
2. Wash those potatoes and give ‘em a good poke with a fork. Just a few stabs—don’t go all psycho shower scene. Rub a teeny bit of salt and olive oil outside for crispy skins.
3. Chuck them right on the oven rack; bake for about 55-65 minutes. Or until you squeeze one, and it goes all soft. (Sometimes I’ll microwave them first for 5 mins to speed things up. The only downside is the skin isn’t quite as impressive, but hey, weeknight dinners aren’t beauty contests.)
4. While the potatoes do their thing, heat olive oil in a big pan. Toss in mushrooms, sauté until they start to shrink and release their lovely earthy aroma (usually 5-7 mins for me).
5. Add garlic. Don’t burn it. That’s not a suggestion—it’s a plea from all my ruined pan memories. Then add spinach and let it wilt down—at this stage, it always looks mouse-sized, but it will shrink. If using frozen, squeeze out water and stir in until it’s mixed up and steamy.
6. Potatoes out! Carefully slice them open (I just do a cross on top and squeeze at the ends so it kind of puffs up). Scoop out most of the soft insides into a bowl. Leave enough potato so the skins don’t collapse—we’re not making potato soup here.
7. Mix the potato insides with cream cheese, shredded cheese, a pinch of salt and black pepper, and your cooked mushroom-spinach mixture. This is where I usually sneak a taste. Adjust seasoning. Or add more cheese, if the universe demands it.
8. Spoon (or, let’s be honest, kind of pile) the mixture back into those potato shells. Top with more cheese if you’re feeling wild. Bake again for about 10-12 minutes—enough to melt and brown that cheese just a bit. (Sometimes I go wild and hit the broiler for a super-crisp top, but only when I’m feeling fancy.)
9. Sprinkle chopped herbs over if you’re feeling virtuous. Or skip. I won’t judge.

Little Notes I Picked Up (After a Few Tries)

• Your filling can look weirdly green—don’t panic. It’s tasty, promise.
• Actually, I find adding shredded cheese inside and on top seems to work better for ooze factor.
• If the potato skins tear, just pat them together and pretend it’s rustic (or eat straight from the bowl, not every night is Instagram night).
• The filling with extra pepper is great. My mum always said "too much pepper"—I disagree (respectfully).

Variations: What’s Worked (& What Was... Eh)

• I sometimes swap out spinach for kale (needs a bit longer to cook). Tastes greener, if you know what I mean.
• Once I added some leftover shredded chicken. Not bad! Kinda like a deconstructed chicken pie thing. If you’re curious about the technicalities of adding meat to vegetarian recipes, I read a good take on Serious Eats—The Food Lab.
• Tried stuffing them with ricotta instead of cheddar—uh, wouldn’t recommend, a bit bland. Maybe with more herbs it could work?

Kit You’ll Need (And What to Use If You Don’t Have It)

• Baking tray (or just straight on the oven rack—depends on your oven's mood)
• Sharp knife (or a steak knife, which works as well as anything else on potatoes really)
• Mixing bowl
• Big frying pan or skillet. If you don’t have one, just use a saucepan—takes longer, but no biggie
• Potato masher is nice, but honestly a sturdy fork does the trick

How to Store 'Em (If There’s Any Left)

So, these keep in an airtight container in the fridge for about 2 days. They’re even better cold the next day (in my humble opinion), but you can reheat in the oven or microwave too. Just, in reality, they don’t usually make it that long—especially if my cousin sneaks in late at night. Once I found half a potato mysteriously missing its filling… goblins, I guess?

What To Serve It With? Here’s What I Do

I love serving these with a light salad (lettuce, cherry tomatoes, something peppery). If I’m feeling a little fancier, I’ll add roasted tomatoes—try this BBC Good Food roasted tomato recipe for a side that’s dead easy. Oh, and sometimes we do baked beans, which is a very British move but it works!

Learned the Hard Way (A Few Pro Tips... Sort Of)

• Don’t rush the potato baking time. I once tried to short-cut it, and got weird, chalky potatoes. Let ‘em bake!
• Don’t overfill the skins. They can split. Then you get a kind of potato volcano—tasty, but untidy.
• Remember to taste as you go. Seriously, it makes all the difference (plus you can snack on the filling while you do it...win-win!)

Frequently Asked Questions (Real Ones I’ve Been Asked!)

• Can I make these dairy free? Yup! Swap in vegan cheese and use an olive oil based spread. It’s different, but tasty if you get the good melty brands. I haven’t tried cashew cheese yet—maybe soon.
• Can I freeze these? Probably, if you must! They go a bit mushy on reheating. But if you let the potatoes cool well before freezing, and reheat in the oven from thawed, it kind of works. I just never have enough left to bother (story of my life...)
• What type of potato is best? For me, it’s Russet or Maris Piper, but I've used random smooth white potatoes too. They do the job.
• Can kids help make these? Yes! Mine loved doing the mixing, and sneaking cheese into their mouths when they thought I wasn’t looking. Just keep the knife part safe, obviously.
• Anything I can prep ahead? Sure thing. You can bake the potatoes and make the filling a few hours (sometimes a day, if you need to) before dinner. Stuff ‘em and chill, then bake when friends come round. Works a treat.
• What’s a good cheese blend if I want to experiment? Oh, go wild! Cheddar for sharpness, mozzarella for melt, maybe even a sprinkle of parmesan—just don’t use too much blue cheese unless you’re feeling brave.

If you enjoy tinkering with recipes as much as I do, check out Smitten Kitchen for more casual-cosy dinner ideas.

That’s about it, really. Enjoy your baked potatoes with spinach cheese and mushrooms—and if the filling escapes everywhere, blame it on enthusiasm, not poor technique!