Description

Enjoy a hearty and nutritious meal with The Ultimate Stuffed Baked Potatoes. These crispy-on-the-outside, fluffy-on-the-inside russet potatoes are filled with a savory sautéed mixture of cremini mushrooms, spinach, and a flavorful blend of almond butter, balsamic vinegar, and lemon juice. Finished with a drizzle of vegan gravy, this vegan-friendly dish is perfect for a comforting lunch or dinner.

Ingredients

Potatoes

4 russet potatoes, 200g each
1 tbsp coconut oil

Filling

2 cloves garlic, finely chopped
4 cups cremini mushrooms, chopped
Pinch of salt
1 tbsp almond butter
1 tbsp balsamic vinegar
1 tbsp lemon juice
4 cups baby spinach (approx. 2 handfuls)

To Serve

Vegan gravy, to drizzle

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Instructions

Preheat the Oven: Set your oven to 425°F (215°C) to prepare for baking the potatoes.
Bake the Potatoes: Poke holes in each russet potato using a fork. Wrap each potato tightly in tin foil and place them in the oven. Bake for 40 to 50 minutes, or until a fork inserted into the center of the potatoes indicates they are tender and fully cooked.
Prepare the Filling: While the potatoes bake, heat the coconut oil in a skillet over medium heat. Add finely chopped garlic, cremini mushrooms, and a pinch of salt. Sauté for 5 to 10 minutes until the mushrooms begin to brown and soften.
Add Flavorings: In a small bowl, mix almond butter, balsamic vinegar, and lemon juice. Pour this mixture into the skillet with the mushrooms and continue to cook until the mushrooms are fully browned and coated.
Cook the Spinach: Add the baby spinach to the skillet, stirring to combine. Cook until the spinach wilts and blends into the mushroom mixture, about 2–3 minutes.
Assemble Stuffed Potatoes: Once the baked potatoes are done and cool enough to handle, slice them open lengthwise. Stuff each potato generously with the mushroom and spinach filling.
Serve: Drizzle vegan gravy over the stuffed potatoes for added moisture and flavor. Serve hot and enjoy.

Notes

Russet potatoes work best for baking due to their fluffy interior and thick skin.
Wrapping potatoes in foil helps retain moisture for soft, tender flesh but results in less crispy skin.
The almond butter adds creaminess and a subtle nutty flavor to the filling.
Vegan gravy can be store-bought or homemade, and it enhances the savory complexity of the dish.
This recipe is naturally vegan and gluten-free, catering to a variety of dietary needs.
For extra flavor, sprinkle chopped fresh herbs such as parsley or chives over the finished potatoes.