Name: The Ultimate Stuffed Baked Potatoes Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 4 russet potatoes, 200g each; 1 tbsp coconut oil; 2 cloves garlic, finely chopped; 4 cups cremini mushrooms, chopped; Pinch of salt; 1 tbsp almond butter; 1 tbsp balsamic vinegar; 1 tbsp lemon juice; 4 cups baby spinach (approx. 2 handfuls); Vegan gravy, to drizzle

Description

This Ultimate Stuffed Baked Potatoes recipe features perfectly baked russet potatoes filled with a savory mixture of sautéed cremini mushrooms, garlic, and baby spinach, enhanced with almond butter, balsamic vinegar, and lemon juice. Draped with vegan gravy, this dish is a hearty, flavorful, and vegan-friendly meal perfect for any season.

Ingredients

Scale

Potatoes

4 russet potatoes, 200g each

Filling

1 tbsp coconut oil
2 cloves garlic, finely chopped
4 cups cremini mushrooms, chopped
Pinch of salt
1 tbsp almond butter
1 tbsp balsamic vinegar
1 tbsp lemon juice
4 cups baby spinach (approx. 2 handfuls)

Topping

Vegan gravy, to drizzle

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Instructions

Preheat the Oven: Preheat your oven to 425°F (215°C) to prepare for baking the potatoes.
Prepare Potatoes: Poke holes all around each russet potato using a fork to allow steam to escape during baking. Wrap each potato individually in tin foil to retain moisture and bake them directly on the oven rack for 40-50 minutes, or until they are tender when pierced with a fork.
Prepare the Filling: While the potatoes bake, heat 1 tablespoon of coconut oil in a skillet over medium heat. Add finely chopped garlic and cremini mushrooms along with a pinch of salt. Sauté for 5-10 minutes until the mushrooms become golden and release their moisture. In a small bowl, combine almond butter, balsamic vinegar, and lemon juice, then stir this mixture into the skillet. Continue cooking until the mushrooms are nicely browned. Finally, add the baby spinach and cook until just wilted, blending all flavors together.
Assemble the Potatoes: Once the baked potatoes are tender and cool enough to handle, slice open each potato lengthwise. Fluff the interior slightly with a fork to create space for the filling. Spoon ample amounts of the mushroom and spinach mixture into each potato, ensuring an even distribution.
Serve: Drizzle vegan gravy over the stuffed potatoes for added richness and flavor, then serve immediately while warm.

Notes

Be sure to pierce the potatoes well before baking to prevent bursting.
If russet potatoes are unavailable, large baking potatoes can be substituted.
For a nuttier flavor, you may toast the almond butter slightly before mixing.
The vegan gravy can be homemade or store-bought depending on convenience.
Leftover stuffing can be refrigerated and used as a side or filling in wraps.