Cheesy Vegetarian Loaded Baked Potatoes
Servings: 4 people
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Equipment
- Cutting board + sharp knife
- Aluminum foil
- Baking sheet
- Large pan
Ingredients
- 4 russet potatoes
- 4 Tbsp butter
- 8 oz mushrooms chopped
- 2 shallots minced
- ½ cup vegetable broth
- 6 oz baby spinach chopped
- 6 Tbsp heavy cream
- 1 Tbsp Parmesan grated
- ½ tsp salt
- ½ tsp pepper
- 4 oz feta cheese
- 2 green onions chopped
- ¼ tsp red pepper flakes (!) (optional)
Instructions
- Pre-heat oven to 400F.
- Pierce cleaned potatoes with a fork in 3-4places and, for crispy skin, rub with a teeny bit of oil. Bake on a foil lined baking sheet for approx. 40 minutes or until insides are hot and fluffy.
- Heat 1 Tbsp butter in a large pan over medium-high heat.
- When butter begins to bubble, add mushrooms and cook, stirring frequently, until they start to brown and soften, about 7 minutes.
- Reduce heat to medium and add shallot and remaining butter to pan. Cook until shallot softens, about 1 minute.
- Add broth and cook until evaporated, 1-2 minutes.
- While mushrooms cook, arrange potatoes close together on a baking sheet. Cut across the top, lengthwise, and gently squeeze in sides of potatoes to puff up the middle, pulling outwards slightly to reveal more of the fluffy potato center.
- Sprinkle with Feta and bake until warmed through and cheese is golden brown, about 5 minutes.
- Add spinach to pan with mushrooms over medium heat and cook until wilted, about 3 minutes more. Stir in remaining heavy cream and season with 1⁄4 tsp salt and pepper as desired.
- Top potatoes with mushroom and spinach sauce, a drizzle of red wine vinegar and garnish with green onions.