The perfect stuffed baked potato recipe — tender on the inside with a crispy skin and packed with flavor thanks to a deliciously creamy filling made with mushrooms, sun-dried tomatoes, parmesan cheese, herbs and spinach. This fantastic sauce transforms a simple baked potato into a spectacular dish!
A versatile sauce – not only for baked potatoes
The fantastic thing about the creamy mushroom sauce used for this baked potato recipe, is that it is so absolutely delicious and versatile. You could serve it over roasted chicken, grilled steak, pasta, mashed potatoes (actually potatoes of any kind), rice or even over your favourite steamed vegetable. Yes, the secret really is in the sauce!
Tips for the perfect baked potato
Although baked potatoes are easy to make, there are a couple of tips to ensure you get the best baked potato!
Achieve perfectly crispy skin:
Before baking your potatoes, scrub them thoroughly under running water (using a vegetable brush helps) and then pat them dry. Next, oil the skin of the potato lightly with olive oil and season with salt. This helps ensure that the skin gets crisp.
The classic baked potato method:
Make a classic whole baked potato! Give each potato a scrub and prick evenly with a fork all over (this allows steam to escape). Then rub with olive oil and sprinkle with a little salt. Place it right on the oven grates (no foil) and bake 60 minutes at at 425°F (220°C), depending on the size. You can check doneness, by giving them a squeeze. If they are not quite done give them another 10-15 minutes. The flesh should feel soft and the skin crisp.
The quick baked potato method:
Simply half the potato lengthwise, rub it with olive oil, place it cut side down on a baking sheet, and give the skin a couple pricks with a fork. Bake at 425°F (220°C) for 30 to 40 minutes, until tender. Mash the tops lightly with a fork before serving.
Serving tips for Baked Potatoes with Mushroom and Spinach
I like to use extra large potatoes and serve this as filling main meal for two. You could, however, use smaller potatoes (à ca. 300 g) and serve it with a mixed salad as a meal for 4. The potatoes can be buttered before adding the filling, or you can simply increase the amount of crème fraîche used for more sauce. The sauce for this recipe can easily be doubled as well. And it is terrific served over pasta if you prefer an alternative to potatoes!
Looking for other filling ideas for baked potatoes?
Try topping it with homemade chili, tzatziki or a mix of quark and feta. Or switch out potatoes for sweet potatoes like I do in this sweet potato Kumpir recipe.
Baked Potatoes with Mushroom-Spinach Filling
For the baked potatoes:
- 2 large potatoes (each about 400 g)
- Olive oil
- Sea salt
For the filling:
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- 300 g cremini mushrooms, sliced
- 60 ml dry white wine
- 50 g sun-dried tomato packed in oil, chopped (about 6 halves
- 1 x 150 g container crème fraîche
- 1/2 teaspoon dried Italian herbs
- Sea salt and freshly ground pepper, to taste
- 1-2 tablespoons water, to thin sauce
- 30 g freshly grated Parmesan cheese
- 1-2 handfuls leaf spinach, stemmed and chopped
- Chopped flat-leaf parsley, to garnish (optional)
Preheat the oven to 425°F / 220°C (200° fan-assisted).
Wash and thoroughly scrub the potatoes until clean. Dry completely. Using a fork, poke holes in several places (about 5-6 times). Rub the potatoes with olive oil and sprinkle with salt.
Place the potatoes on the middle rack and bake for 1 hour (flipping every 20 minutes) until potatoes are soft when squeezed or pierced with a fork and the skin is crisp (depending on the size of the potatoes, this can take up to 75 minutes).
Once the potatoes have started to soften, prepare the sauce.
Using a large, deep skillet, heat the butter and olive oil over medium heat. Add the garlic and onion and sauté until softened and onion transparent (7-8 minute). Increase heat to medium-high, add the sun dried tomatoes, and cook for about 2 minutes, stirring often. Add the mushrooms and cook, stirring occasionally, until softened and starting to brown (5-6 minutes).
Pour in the white wine, and cook until to reduced (2 minutes).
Reduce heat to medium, add the crème fraîche, and cook stirring frequently (1-2 minutes). Add the Italian seasoning and season with salt and pepper, to taste. Then add 2 tablespoons water, to thin the sauce.
Stir in the parmesan and then add the spinach leaves, continue cooking until wilted. Remove from the heat.
Take the potatoes out of the oven, carefully cut open the potato and gently push both ends of the potato toward the centre. Mash the insides a little with the back of a fork, then top with the mushroom-spinach filling.
Serve and enjoy!
- Here in Germany, large potatoes can be found at the weekly farmers markets. Alternatively, sweet potatoes can be used in their place.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this recipe?
Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Baked Potatoes with Mushroom-Spinach Filling recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).