RECIPE
16 INGREDIENTS9 STEPS1HR 45MIN

Cheesy Twice-Baked Stuffed Potatoes

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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Not-so-average take on the traditional stuffed potato. Switch it up with your favorite cheese and veggies.

1HR 45MIN

Total Cooking Time

16

Ingredients
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Cheesy Twice-Baked Stuffed Potatoes
4
Large Baking Potatoes
2 Tbsp
Olive Oil , divided
1
Small Onion , diced
about 5 ounces
1 Tbsp
Fresh Thyme , chopped
1 Tbsp
Fresh Oregano , chopped
4 3/4 cups
Fresh Baby Spinach
8 oz
Small Mushrooms , sliced
2 Tbsp
use tamarind for gluten-free
1 1/4 cups
Sharp Cheddar Cheese , grated
1 cup
Cherry Tomatoes , halved
Grape Tomatoes
Herbed Sour Cream (Optional)
2 Tbsp
Fresh Herbs , chopped
1/4 tsp
Garlic Powder
to taste
to taste
Freshly Ground Black Pepper
1/2 Tbsp
Lemon Juice , freshly squeezed
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Directions

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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
Rinse and dry the Baking Potatoes (4) . For crispy skin, rub a small amount of olive oil all over each potato. For softer skin, wrap each individual potato in tin foil. Place the potatoes on a baking tray and bake for about 60 minutes until they are soft throughout. Test for doneness by pricking them with a fork.
Step 3
Heat Olive Oil (1 Tbsp) in a large skillet over medium heat and saute the Onion (1) along with the Fresh Thyme (1 Tbsp) and Fresh Oregano (1 Tbsp) for about 3 minutes.
Step 4
Add the Fresh Baby Spinach (4 3/4 cups) to the skillet and cook for an additional 1 to 2 minutes until the spinach is wilted. Transfer to a strainer set over a bowl, drain well and set aside.
Step 5
Heat the remaining Olive Oil (1 Tbsp) in the skillet. Add the Mushrooms (8 oz) and saute for about 5 minutes. Glaze with the Low-Sodium Soy Sauce (2 Tbsp) sauce and continue cooking for 1 more minute while stirring to fully glaze. Remove from heat and set aside.
Step 6
Once the potatoes are done and are cool enough to handle, cut in half lengthwise. Scoop out a small amount of the potato flesh on each half and reserve for another use. Each potato half should now have a slight indentation to hold the vegetable stuffing.
Step 7
Place the potato halves on a baking sheet and fill with layers of Sharp Cheddar Cheese (1 1/4 cups) , spinach mixture, glazed mushrooms, and Cherry Tomatoes (1 cup) . Bake for about 10 minutes until the potatoes are heated through and the cheese has melted.
Step 8
While potatoes are baking, make the optional sour cream. Place the Sour Cream (1 cup) in a small bowl. Add the Fresh Herbs (2 Tbsp) , Garlic Powder (1/4 tsp) , Salt (to taste) , Freshly Ground Black Pepper (to taste) , and Lemon Juice (1/2 Tbsp) . Stir well to combine.
Step 9
Serve immediately with the herbed sour cream.

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