Description
This Ultimate Stuffed Baked Potatoes recipe offers a hearty and flavorful vegan meal that combines tender baked russet potatoes with a savory mushroom and spinach filling, enriched by almond butter and tangy balsamic and lemon juices. Perfect for a comforting plant-based dinner, this dish is easy to prepare and packed with nutrients.
Ingredients
Scale
Potatoes
- 4 russet potatoes, 200g each
- Pinch of salt
- Vegan gravy, to drizzle
Filling
- 1 tbsp coconut oil
- 2 cloves garlic, finely chopped
- 4 cups cremini mushrooms, chopped
- 1 tbsp almond butter
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 4 cups baby spinach (approx. 2 handfuls)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (215°C) to ensure it’s hot and ready for baking the potatoes evenly.
- Prepare the Potatoes: Poke holes around each russet potato using a fork to allow steam to escape while baking. Wrap each potato tightly in tin foil to retain moisture and place them on a baking tray.
- Bake the Potatoes: Bake the potatoes wrapped in foil in the preheated oven for 40-50 minutes or until they are tender when pierced with a fork.
- Prepare the Filling: Heat coconut oil in a skillet over medium heat. Add finely chopped garlic and sauté briefly. Add chopped cremini mushrooms along with a pinch of salt and cook for 5-10 minutes until the mushrooms release their moisture and start to brown.
- Add Flavors: In a small bowl, mix almond butter, balsamic vinegar, and lemon juice. Pour this mixture into the skillet with the mushrooms and stir well. Continue cooking until the mushrooms are nicely browned and the sauce is well incorporated.
- Cook the Spinach: Add the baby spinach to the skillet and cook until it wilts completely, stirring to combine it evenly with the mushroom mixture.
- Assemble the Potatoes: Once the potatoes are baked and tender, carefully slice them open lengthwise. Use a fork to fluff the insides slightly, then generously stuff each potato with the mushroom and spinach filling.
- Serve: Drizzle vegan gravy over the stuffed potatoes for added richness and flavor. Serve hot and enjoy a delicious, wholesome meal.
Notes
- Ensure potatoes are fully tender before stuffing for the best texture.
- You can substitute cremini mushrooms with button mushrooms if preferred.
- For a gluten-free version, check that the vegan gravy is gluten-free.
- If almond butter is unavailable, sunflower seed butter can be used as an alternative.
- Wrap potatoes tightly in foil to keep them moist, but removing foil halfway through baking results in crispier skin.
