The Ultimate Stuffed Baked Potatoes Recipe
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.
Servings 4 stuffed potatoes
Calories 251kcal
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
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)
Video
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.
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