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Ofenkartoffeln mit Pilz-Spinat-Fuellung
Elle

Baked Potatoes with Mushroom-Spinach Filling

4.25 from 4 votes
The perfect stuffed baked potato recipe with a creamy filling made with mushrooms, sun-dried tomatoes, parmesan cheese, herbs and spinach.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 769

Ingredients
  

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)

Instructions
 

  1. Preheat the oven to 425°F / 220°C (200° fan-assisted).
  2. 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.
  3. 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).
  4. Once the potatoes have started to soften, prepare the sauce.
  5. 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).
  6. Pour in the white wine, and cook until to reduced (2 minutes).
  7. 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.
  8. Stir in the parmesan and then add the spinach leaves, continue cooking until wilted. Remove from the heat.
  9. 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.
  10. Serve and enjoy!

Nutrition

Calories: 769kcal

Notes

  • 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.

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